Please note that these measurements are meant for an 8 inch spring form pan. If you’re using a bigger one you will have to adjust accordingly.
FOR THE GANACHE
1/2 c. Jesa Milk
1/4 c. Jesa Butter
1 1/2 c. chocolate chips
FOR THE CRUST
250 g plain sweet biscuits, crushed
5 tbsp. melted Jesa butter
1/4 c. sugar
pinch of salt
More (rectangular) biscuits, separated into sticks enough to line the sides of the pan.
FOR THE CHEESECAKE
500 g cream cheese, softened
3/4 c. powdered sugar
1 c. Jesa Milk
1/2 c.Jesa Butter
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1. Make heavy cream for the ganache by combining 1/4 c. butter with 1/2 c. milk.
Heat the mixture in a small saucepan over medium heat or in a microwave. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
2. Add the heavy cream to the chocolate chips and whisk constantly until the sauce is smooth then let it cool a bit.
3. Start working on the cake crust/ base by crumbing the biscuits with your hands or food processor. Add 5 tbsp melted butter and mix.
4. Add the crust ingredients to a spring pan. I will advise that you line it first with baking paper. Compact and flatten the crust with a spatula or whatever you can improvise with.
5. Pour about half of the ganache over the crust and spread it out.
6. In a large bowl using a whisk or an electric mixer, beat 500 g of cream cheese until light and fluffy. Add the 3/4 c. Sugar. I advise that you sieve it to dissolve the balls.
7. Add heavy cream made from mixing 1 c. milk and 1/2 c. butter. Add vanilla extract and if you so please, add some lemon zest. Beat until well combined.
8. Line the biscuit sticks around the edges of the pan standing up to form a cage. Transfer the cheesecake mixture over the ganache and smooth out with a spatula.
9. Pour remaining ganache over the cheesecake topped with marshmallows. Seal with cling film to prevent the cake from getting moist, then freeze until firm for at least 5 hours.
10. Slice and serve.