Make sure to chop up the candy melts before pouring the hot cream over top.You can also use white coloring gel (this I've never tried but have heard it works wonders). If that doesn't bother you though, go for it! My preference is the Ghirardelli White Melting Wafers because they taste really good and are beautifully white. White chocolate bars and chips tend to be more cream colored than actual white. Use white candy melts for the ganache.This will keep the ganache from getting too warm and sliding off the cheesecake. Chill the cheesecake completely before topping with the ganache.Mine contained sugar, nonfat milk, cocoa, and salt. Look for a hot cocoa mix with minimal ingredients.For this cheesecake, you'll want the marshmallow cream at room temperature as well. Always use room temperature eggs and cream cheese.This recipe needed an extra egg for extra height and lightness. Most of my cheesecakes use a 1:1 ratio of eggs to cream cheese (1 egg for every 8 ounces block of cream cheese).This gives it more height so it can stand up to some solid garnishing. Press the crust flat into the pan, not up the sides.SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS TIPS FOR MAKING AN AMAZING HOT COCOA CHEESECAKE Let it drip off the sides to make it extra pretty.Let it sit for about 30 minutes to cool and thicken.Top with marshmallow cream and cover for 3-4 minutes until chocolate is completely melted Heat the cream and pour over the melts.For the ganache, put chopped white candy melts in a bowl.Let it cool to room temperature then chill it completely.Pour the filling into the crust and cook for 30 minutes.Mix in the hot cocoa, marshmallow cream, and vanilla.Cream the cream cheese and sugar until smooth.Make the Oreo crust, press it flat into the pan (not up the sides), and throw it in the freezer.HOW TO MAKE HOT COCOA CHEESECAKE IN THE INSTANT POT It's a looker! Decorate it with mini marshmallows and just wait for the crowds to be dazzled!.It's hard to explain, it's just remarkable! The Marshmallow Ganache!!! It's a cross between a white chocolate ganache with a firmness/fluffiness that almost reminds me of super creamy fondant.The cheesecake is made with actual hot chocolate powder and really does make you think “hot chocolate” instead of “just another chocolate cheesecake”.WHY YOU WILL LOVE HOT CHOCOLATE CHEESECAKE I wonder how many times I've given up in life when “great” was just around the corner.Īnd who knew a cheesecake could result in so much inner reflection, haha. With reviews like that, my daughter's voice echoed in my mind, “ Why would you give up now when you could be on the verge of something great?” “My mom made it, she's a famous chef.” Thanks son.“Hurry and cut me two slices and hide it.”.“What is this sauce on top? It's unlike any ganache I've ever tasted!”.“Oh my gosh, the cheesecake really tastes like hot chocolate!”.I took my final TADA to a family party and it was the star of the show. So I went back to the drawing board, analyzed, tweaked, tweaked some more, and wouldn't you know it: On that note, I really couldn't throw in the towel. Then my daughter repeated something I've said to them many times, “ Why would you give up now when you could possibly be on the verge of something great?” Three trials in, the cheesecake was still too short, the ganache was lumpy and more of a cream color instead of “pretty white marshmallow” color, and I just about gave up. Someone forgot to tell the cheesecake it was meant for awesomeness. “ YES! I'M GONNA MAKE A HOT CHOCOLATE INSPIRED CHEESECAKE AND TOP IT WITH MELTY MARSHMALLOWS AND IT IS GOING TO BE WONDERFUL AND AMAZING AND EVERYONE WILL LOVE IT!” Instantly I dreamt of a hot cup of cocoa and thought: I really wanted to create the perfect cold-weather cheesecake. Well Hello there you little thorn-in-my-side and finally perfect cheesecake. Easy yet elegant, this cheesecake is a game changer. Instant Pot Hot Chocolate Cheesecake with a silky Marshmallow Ganache glaze that will have everyone reminiscing of sipping on a hot cup of marshmallow covered cocoa.
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