Chilled Marshmallow Cheesecake

This is the first year that I have started to make cakes for birthdays. My first birthday cake was Strawberry & Mango Marshmallow Cake for Ni, in August. This time round, I chose yet another non-bake cake – Chilled Marshmallow Cheesecake, for hubby’s birthday. (*whisper* I still can’t bake cake yet! *lol*)

Found this Marshmallow Cake recipe from Allrecipe. I substituted diary whipping cream for the heavy cream. I think the important point in this recipe is to make sure that the melted marshmallow mixture is cooled before stirring into the cream cheese.

P.S. The Strawberry & Mango Marshmallow Cake photo can be viewed in my Flickr badge at the sidebar.





Marshmallow Cheesecake

(8” cake pan)

Ingredients for Base:
200g digestive biscuits crumbs
80g melted butter

Ingredients for filling:
150g marshmallows
1/2 cup milk
226g cream cheese, softened (I used Philadelphia brand)
1 egg yolk
1/2 lemon, juiced
1 cup diary whipping cream


Method:

Mix the digestive biscuits crumbs with melted butter, and press firmly to the base of the cake pan. Chill for later use.

In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.

Whip whipping cream till mousse state, keep chilled.

In a large bowl, beat cream cheese until smooth. Stir in egg yolk.

Make sure marshmallow mixture is cold, stir 1/3 of the melted marshmallow mixture into the cream cheese, then quickly stir in the rest of the marshmallow mixture. Mix well.

Stir in lemon juice. Mix well.

Blend the whipped cream into the cream cheese mixture.

Pour the combined mixture onto the cake base.

Chill in the fridge for three hours.