Smores Cheese Cake

Rhis cake is velvety and just as delicious as the campfire treat it is inspired by.

Recipe
Oreo Base
133 grams Oreo
30g flour
35g grams of melted butter
Pinch of Salt
 
Filling
450g cream cheese
130g White sugar
15g Cornflour
4g salt
1/4 cup or 65g Sour cream
2 Eggs
1 yolk
2 tsp vanilla
100g 70% Dark Chocolate
 
Topping
190g Packet Woolworths Marshmallow Frosting OR 150g Marshmallows
 
Chefs Tip: For best results use an electric hand mixer and not a stand mixer for this recipe. A stand mixer, being more powerful, can quickly overwhip the batter. If you have to use a stand mixer, use the “K” beater on a medium/low speed.
 
Method:
 
-       Remove your cream cheese, sour cream and eggs from the fridge and allow them to come to room temperature.
-       Line the base and sides of a 19cm cake tin with baking paper.
-       Using a food processor or rolling pin, smash the oreo cookies into a fine powder. Add the crushed Oreos to a bowl along with the flour, salt, and melted butter and stir until well combined
-       Pour the cookie crumb mixture into the lined tin, and press down with a ramekin or glass to compact it into an even layer. Set aside in the freezer until needed
-       Add the room temperature cream cheese to a larger bowl. Using an electric mixer, beat the cream cheese for 20 seconds until the cream cheese is silky smooth and no lumps remain.
-       Scatter in the cornflour, sugar and salt and mix again until combined, scraping down the sides with a rubber spatula.
-       Next, add the vanilla and the sour cream and beat for about 15 seconds on low, until the mixture is smooth.
-       Blend in the eggs and egg yolks, running the electric mixer on a low speed until the eggs are well combined (about 1 minute).
-       Chop the chocolate into small pieces, then place it into a heatproof bowl, and microwave, stirring occasionally until melted.
-       With the mixer running, drizzle the warm chocolate into the cheese mixture, and mix until smooth, scraping down the sides as you go with a spatula.
-       Pour the cheesecake batter over the cold cookie base. Run a fork over the surface of the batter to remove any air bubbles, to ensure a smooth cheesecake.
-       Place your steamer insert into your Instant Pot, along with 1 ¼ cups of boiling water. Lower in the cheesecake and place the pressure cooking lid onto the Instant Pot.
-       Pressure cook the cheesecake for 26 minutes on high pressure, then perform a 10-minute natural pressure release. Remove the lid. Allow the cheesecake to cool until it can be easily removed from the pot, then place it into the fridge to set overnight.
-       To finish the cheesecake prepare the marshmallow frosting according to the packet instructions, being sure to beat the frosting for a full 10 minutes. Alternatively, you can use shop-bought marshmallows.
-       Remove the cheesecake from the fridge. Pat off any condensation with paper towel and cover it in frosting (or marshmallows), then place it back into the instant pot on the steamer insert. Place the Air fryer lid on the Instant Pot, and set the pot to the broil functions, at 204C, for 6-8 minutes or until the marshmallow is golden brown.
-       Serve immediately

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