Mallobars

I never have eaten a Mallobars before I made this recipe, but I can say they remind me of smores.  Basically, the ingredients are similar...graham cracker crust, marshmallow center and chocolate on top.  All good things come with chocolate, right?  When I saw this recipe from Cook This Now by Melissa Clark, I knew I had to try it.  I had not seen a recipe for graham crackers before and knew at least this part was something I had to make.  Besides, at the end of each recipe Melissa give additional sources for some ingredients or alternative ways you can do things.  This one had the suggestion of just making the graham cracker portion to eat as regular cookies.  When I lived in Europe I despaired at the thought of not having a graham cracker crust for the cheesecakes that I made there.  If I had only found this recipe then my world would have been complete, but alas at least I have it now.

The Mallobars turned out good, but since they are rather time consuming in that you have to make each layer and wait until you can make the next one, I don't think they will become a frequent creation in the kitchen.  I do however want to experiment with more homemade marshmallows as they are fabulous made at home, but I feel I need more practice with them.  At any rate, even is just one piece is made (like the graham cracker crust or just the marshmallows) I think there won't be a problem with anyone eating them up!

Cheesecake

There are so many recipes for cheesecake out there, but essentially they have the same ingredients with variations in the flavor, the different crusts you can make as well as how to actually bake them.  I used to make cheesecakes regularly, especially when I lived in Germany and had different options due to different types of cheese available.  I am lazy when it comes to actually baking the cheesecake, so I don't use a water bath, but if you decide to use one, the cheesecake will not crack like mine does and it also keeps the text more consistent.  Both methods work, but depending on time and desire, pick which you would rather do.

Being that I have made so many cheesecakes in the past, I don't really follow a recipe.  I did read about 3 recipes before I made this particular one only because I didn't want to miss an ingredient that I used to use.  I nearly did forget to add the sugar, but remembered in the nick of time.

At any rate....
Cheesecake

For the crust:
about 1.5 to 2 cups of graham crackers crumbs
about 1/2 cup sugar
5 Tablespoons butter (note: I always use unsalted butter)

Mix together well and pat into a spring form pan.

For the filling:
4 8oz packages of cream cheese
4 eggs
2 Dessert spoons sour cream
1 cup heavy cream
1/4 to 1/2 cup milk
1/2 cup - 3/4 cup sugar
Vanilla extract (about 1/2 teaspoon to 1 teaspoon)

Mix all the filling ingredients until smooth.  All ingredients should be at room temperature to ensure maximum smoothness.  Heat the oven to 350-375 F.  Pour the filling on top of the pressed crust.  Smooth the top.  Bake for about 1 hour 20 minutes, or until center is set.  Remove from oven and cool.  When cool release from the spring form pan.  Refrigerate overnight and serve chilled.