Bahar: This is a very light and fluffy cheesecake, perfect to serve after lunch/dinner or in late night gatherings. It is delicious as it is but you can also try it with some chocolate sauce or fruit sauce---such as strawberry sauce or mixed berries sauce--- to add some color and more taste to it.
Main Ingredients:
Marshmallow: 200 gram (2 cups), preferably in miniature size
Milk: 1/2+1/4 cup
Cream cheese: 1 package (250 gram), in room temperature (at least 3 hours out of the fridge)
Whipping cream: 1 cup
9'' Crust Ingredients:
Butter: 6 tbsp, melted
Graham cracker crumbs: 1+2/3 cup
Sugar: 4 tbsp
Strawberry Sauce Ingredients:
Strawberry: 12 (frozen or fresh)
Sugar: 1+1/2 tbsp
Directions:
1. To make the crust, combine melted butter, graham cracker crumbs and sugar in a bowl and mix until combined; press onto a bottom of a 9" round pan.
2. Melt marshmallows in milk in a saucepan over low heat. Remove from heat when marshmallows are completely melted and the mixture is smooth.
3. In a large bowl, beat the cream cheese until smooth. Gradually add the melted marshmallow mixture and beat until smooth. Set aside to cool slightly (for 15 to 30 minutes).
4. In a large bowl, beat whipping cream until stiff (*). Gently fold the cream into the cheese-marshmallow mixture until it is completely mixed and smooth (do not over mix). Spread the mixture into graham crust.
5. Refrigerate over night or at least for 6 hours. Although the cake is ready to eat after 6 hours, I highly recommend that you let it stay in the fridge for at least 24 hours.
6. Serve plain or with some chocolate or berry sauce. Since the cake is very fluffy it is better not to let it stay in the room temperature for long as it may start to get too soft.
7. To make the strawberry sauce: Put the strawberries and sugar in a medium size bowl. Refrigerate for at least 3 hours or until the sugar is completely dissolved. Put the mixture in a saucepan over medium heat and cook for 10-15 minutes or until the sauce starts getting thickened.
(*) To get a nice and stiff whipped cream, I may suggest the following trick: Chill the beaters in the freezer for at least half an hour (or in the refrigerator for at least 2 hours). Place the whipping cream in a large mixing bowl. Cover and chill the bowl in refrigerator for at least half an hour (up to 24 hours).
Published on June 8, 2008More Cakes and Cookies Recipes:
Answer to Random Guy: I'm not quite sure. I wrote the instructions according to exactly how I made this cheesecake. Here are few things that comes to my mind in the order of importance: 1) Beat the whipping cream carefully according to the instruction and make sure that it is stiff and not runny. 2) Refrigerate the cheesecake for at least 6 hours and preferably overnight. The take holds way better the next day. 3) Let the melted marshmallow to be cooled slightly before adding it to the c
Random Guy, Guest
2008 Oct 06
Thanks for the reply. I think I messed up on the beating the whipping cream part. I'll definitely try this recipe again. Thanks.
Cakegirl, Guest
2008 Nov 19
HI, im tryin to mkae a small cake for my mom's bday, i decided i should use this one but instead of a triangular shaped cake, a circled one. ANNNND, i was goin to cover the cake with melted chocolate, let it cool and harden, and i was goin to sprinkle it with shaved pieces of chocolate. IM NOT SURE IF THIS WOULD RUIN THE CAKE OR NOT, PLEASE HELP ME SOOOON, MY MOMS BIRTHDAY IS NEXT WEEK< PLEASE HELP !!!! and, thanks in advance :)
Hi Tryin. The cake is round (as step 1 specifies, the recipe makes a 9-inch round cake. The photo shows a piece of the cake). You can definitely cover the cake with melted chocolate, but do this after you've refrigerated the cake for at least 5-6 hours. After you've covered it with melted chocolate, refrigerate it again so that the cake won't start melting. Good luck, and remember that this cake taste the best if you make it a day ahead :)
Martha, Guest from: Canada
2008 Nov 27
looking for a way to use up a bag of marshmallows and found your recipe. Just curious as to why the milk is listed as two separate amounts as I didn't find two different places to add it. Why not just put 3/4 cup? going to make this Sunday so will let you know the reaction. (sorry if this came through twice as the verification code wouldn't work the first time)
Hi Martha. You are right, we can just put 3/4 cup. If your marshmallows are very fresh (recently packaged) and not few weeks/months old (as mine usually are), I may suggest starting with 1/2 cup of milk and then add more (1/4 cup) if needed. (1/2 cup might be enough for very fresh ones). I should add this as a note to the recipe. Thanks for noticing it. Let me know how it turns out.
Hi Bahar,I've tried this cake with a little modification.but it turned out good(as it was my first cheesecake ever).everyone says Yummy!
Isabelle, Guest
2008 Dec 23
i just found out that some cheesecake dont get bake and thats yours how its that posible i didnt try it yet cause i just made it all let you know later
