No-bake Chocolate S'mores Cheesecake - Keke Kirīmi Tīhi Tiakarete

No-bake Chocolate S'mores Cheesecake with a biscuit base, filled with a light and fluffy chocolate cheesecake. Topped with a torched Italian Meringue for extra drama.

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Prep Time 24

Chill Time 8

Servings

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

70 g pata kua rewaina (melted butter)
210 g pihikete ōti, wīti rānei (oat or wheat biscuits)

The Chocolate Cream - Te Kirīmi Tiakarete

2 tsp paura tetepe (gelatine powder). Note: Use 3 tsp of gelatine if you want it to set under 6 hours.
3 tbsp (45 ml) wai mātao (cold water)
250 g tikarete parauri me te karamea tote (Whittaker's Dark Salted Caramel). This can be swapped for any dark chocolate .
⅓ C (85 ml) miraka (milk)
250 g kirīmi tīhi (cream cheese, room temperature). Make sure the cream cheese has had at least 30 minutes on the bench to come to room temperature.
1 C (165 g) puehu huka (icing sugar)
1 tbsp wanira (vanilla)
1 C (250 ml) kirīmi (cream, pouring cream)
½ C (125 ml) miraka tepe (yogurt, unsweetened). This can also be swapped for sour cream.

Italian Meringue - Meringue Itariana

3 kahu hēki (egg whites, of size 6 eggs)
½ tsp kirīmi tāta (cream of tartar)
¾ C (165 g) huka one (caster sugar)
¼ C (60 ml) wai (water)

Instructions

The Biscuit Layer - Te Paparanga Pihikete

Add the pihikete ōti, pihikete wīti rānei (oat biscuits or wheat biscuits) into a food processor. Whizz it together just until a crumb forms.
Add the pata kua rewaina (melted butter) and pulse a couple of times until it just comes together.
If you don't have a food processor, crush the pihikete (biscuits) in a mortar and pestle or in a plastic bag. Then stir the pata (butter) through the crumb.
Press the crumb firmly in to a 20 cm spring form or loose base cake tin with high sides.
Chill as you make the chocolate filling.

The Chocolate Cream - Te Kirīmi Tiakarete

Combine the paura tetepe (gelatine powder) and wai (cold water) in a small bowl. Stir and eave to bloom for 5 minutes.
Cut the tiakarete (chocolate) in to fine pieces. Add to a medium bowl.
Heat the miraka (milk) until just boiling. Remove from the heat and immediately pour it over the chopped tiakarete (chocolate). Stir it gently so that the chocolate melts completely.
Melt the gelatine mixture for 15 seconds in the microwave or over low heat on the stove.
Pour it into the ranunga tiakarete (chocolate mixture) and stir until smooth. If it still has lumps, microwave the mixture for 10-15 seconds. Leave to the side to cool slightly.
To a large bowl, add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla). Whip on medium speed for 2 minutes until smooth.
To a medium bowl, add the kirīmi (cream). Whip on medium speed until you achieve stiff peaks. Fold through the miraka tepe (yogurt) or kirīmi tepe (sour cream).
Add the cooled ranunga tiakarete (chocolate mixture) in to the cream cheese mixture in 4 parts. Stir gently with a whisk for 20 seconds after each addition.
Using a spatula, fold the kirīmi tāwhiuhwiu (whipped cream) in to the chocolate mixture in two parts.
Once the mixture is smooth and well incoorporated, pour it into the chilled base.
Chill for 8 hours. If you used the extra gelatine, it will be set in 6 hours.
Note: This will keep well in the fridge, in a sealed container for up to 5 days at this point.
When you are ready to serve the keke tīhi (cheesecake), make the merenge Itariana (Italian meringue) up to 8 hours before serving. Any sooner than that and the meringue will loose its hold.

Italian Meringue - Merenge Itariana

Follow the tohutohu (instructions) and kiriata (video) of my Italian meringue.
Once you made the merenge Itariana (Italian meringue), remove the set keke tīhi tiakarete (chocolate cheesecake) from the tin. Place it on a serving plate or cake stand.
Dollop the merenge (meringue) on top of the keke tīhi tiakarete (chocolate cheesecake). Do whatever pattern you want on top. I used a fork to create flame shapes.
Complete the look by using a chef's torch and heavily toast the merenge (meringue).
Optionally, add some edible gold leaf and 4 g paramu tauraki-tio (freeze dried plums). Chill for a minimum of 2 hour or up to 8 hours.
Note: If you want a stronger hold on the meringue, mix 1 teaspoon of gelatine powder and 1 tablespoon of water. Bloom for 5 minutes. Melt it and cool slightly.
After you have added the sugar syrup and have stiff peaks on the meringue, add the gelatine mix, whip for two minutes and add to the chilled cheesecake. This meringue (marshmallow) will hold for a few days if chilled.