Marshmallow cheesecake

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Makes 6


By Richard Bainbridge
From Saturday Kitchen

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)