Marshmallow Cheesecake
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Playful mini cheesecakes made with marshmallow, cranberry filling and a biscuit base
Richard Bainbridge
(Originally from https://www.bbc.co.uk/food/recipes/marshmallow_cake_46185)
Ingredients
For the cranberry filling
- 1 kg/2lb 4oz frozen cranberries
- 2 clementines, juice only
- 2 tbsp icing sugar
For the base
- 90g/3¼oz salted butter, melted
- 185g/6½oz biscuits of your choice (such as digestives), crushed
For the filling
- 375g/13oz pink and white marshmallows, cut into small pieces
- 6 tbsp full-fat milk
- 250ml/9fl oz whipping cream, semi whipped
- 500g/1lb 2oz full-fat soft cheese
- 6 tsp lime juice
To decorate
- 1 edible gold leaf sheet
- 2 tbsp freeze-dried raspberries
- 2 tbsp freeze-dried blueberries
- edible gold spray (optional)
- green icing holly leaves (optional)
Method
- To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5–10 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving.
- To make the base, grease and line 6 x 7.5cm/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4.
- Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm/¾in deep) and push down to create an even base.
- Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set.
- To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little.
- Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste.
- To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up.
- Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings.
- Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2–3 hours to fully set.
- To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake.
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