Ingredientes para Marshmallow Cheesecake
- 1/2 cup (1 stick) unsalted butter
- Cookies
- 10 ounces (about 2 cups) mini marshmallows
- Cream
- 16 ounces (two 8-ounce packages) cream cheese, softened
- 2 tablespoons lemon juice
- Whipping Cream
- Semisweet Chocolate
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Cómo preparar Marshmallow Cheesecake
- Grease a 9-inch springform pan.
- **Crust:** Melt 1/2 cup (1 stick) of butter. Crush 1 ½ cups of graham crackers or digestive biscuits into fine crumbs. Combine the melted butter and crumbs until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to create an even layer.
- Set aside.
- **Filling:** In a medium saucepan, combine 1 cup of heavy cream or milk and 10 ounces (about 2 cups) of mini marshmallows. Cook over low heat, stirring constantly, until marshmallows are completely melted and the mixture is smooth.
- Remove from heat and let cool completely.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese with 2 tablespoons of lemon juice until smooth and creamy.
- Gradually blend in the cooled marshmallow mixture until well combined.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake filling.
- Pour the filling into the prepared crust.
- Chill in the refrigerator for at least 3 hours, or preferably overnight, until set.
- **Optional:** Melt 2 ounces of semi-sweet chocolate and drizzle over the chilled cheesecake in a decorative pattern.
- **Optional Fruit Swirl:** Gently fold in 1 cup of fresh, diced strawberries, raspberries, peaches, or pineapple into the filling before pouring into the crust (do this before chilling).
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
79g
Fat
113g
Carbs
10g
