Recipe: marshmallow cheesecake
Children roast marshmallows, one at a time, over the barbecue or a campfire. Squish the melted marshmallows between two cookies and you score points. Tip: between two chocolate cookies, even better. This marshmallow cheesecake combines those flavors in a completely-not-childish way. Make it right away – and say goodbye to your beach body this summer.
When you look at the photos with the recipe from Brown Eyed Baker you can already feel your waistline expanding; once you’ve made the shopping list, you’ll also have an instant double chin. Condensed milk, cream cheese, marshmallows, a jar of marshmallow fluff, chocolate… pretty much everything the diet gods have forbidden is on that list. But there’s good news too. Michelle from Brown Eyed Baker makes the cheesecake base with graham crackers. Although they are difficult to find in the Netherlands, you can replace them with digestives, those whole-wheat biscuits. Whole wheat! We’re saved!
How to make marshmallow cheesecake
- Preheat the oven to 160 degrees.
- Grease a 25 cm springform pan and line the base with baking paper.
- Stir the cookie crumbs, melted butter and sugar together. Put the crumb mixture in the pan and press it evenly over the base and about 3 cm up the sides with a spoon.
- Place in the oven and bake for about ten minutes. Then leave to cool on a wire rack.
- Put the chocolate and half of the condensed milk in a bowl and heat au bain-marie, over a pan of hot water. Stir occasionally until the chocolate has completely melted. Then pour the chocolate layer over the base of the cake and place it in the freezer for half an hour.
- Using an electric mixer (or a stand mixer), beat the cream cheese until smooth. Add the remaining condensed milk, the entire jar of marshmallow fluff, the cornstarch and the vanilla extract. Mix for about three minutes, until fully combined.
- At low speed, beat the eggs into the mixture one at a time. Fold together with a spatula to make sure that everything stuck to the sides of the mixing bowl is also properly incorporated into the batter. Then pour the cheesecake mixture over the chocolate.
- Bake the cheesecake at 160 degrees for about 65 to 70 minutes, until cooked. The outside should have set, while the inside may still be slightly soft. Then remove the cake from the oven and turn the oven temperature up to 200 degrees, or hotter if possible.
- Once the oven has reached temperature, sprinkle the marshmallows over the top of the cheesecake and bake for another 6 to 8 minutes in the hot oven, until the marshmallows start to brown. Do you have a crème brûlée torch? You can also use it to torch the marshmallows.
- Turn off the oven and let the cake cool in the oven for an hour, optionally with the door open. Then place the cake on a cake rack to cool. Use a long, sharp knife to loosen the sides of the cake from the pan. Once the cake has reached room temperature, let it cool in the refrigerator for at least four hours, preferably 8 hours or overnight. The cake will keep in the refrigerator for at least a week.
Also read:
Recipe: Brown Eyed Baker
