MARSHMALLOW CAKE
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
- In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
MARSHMALLOW CHEESECAKE
I have made this as the recipe states, and also made it using low fat products...this is super easy, and if you like marshmallow, I think you will like this one...serve with chocolate drizzle, or with fresh berries as suggested in the method.
Provided by andypandy
Categories Cheesecake
Time 15m
Yield 1 9inch spring form cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 9 inch spring form pan.
- Crust: Melt butter and combine with crushed cookies.
- Press into prepared pan.
- Set aside.
- Filling: Combine milk or cream and marshmallows in a saucepot over low heat, and melt.
- Stirring all the while.
- Remove and cool.
- Beat cream cheese and lemon juice in a large bowl.
- Blend in the cooled marshmallow/ cream mixture until smooth.
- Fold in the whipped whipping cream.
- Spoon into crust.
- Chill 3 hours or until set.
- Melt chocolate if desired and drizzle over the top of cake in a pretty pattern.
- Serve.
- If desired you may fold in along with the whipping cream, some fresh cut strawberries, or fresh raspberries... or fresh diced peaches, or pineapple...the choice is yours.
- Then spoon into the shell and chill until set.
- Serve.
NO BAKE MARSHMALLOW CHEESECAKE
This no bake Marshmallow Cheesecake is creamy and delicious. So easy to make, this recipe would be perfect for Easter but also works for any time of the year!
Provided by Michaela Kenkel
Categories Cake & Cupcakes
Time 3h10m
Number Of Ingredients 10
Steps:
- Spray a 9″ spring form pan with non-stick cooking spray. Mix cookie crumbs and melted butter together with a fork, and press tightly into the bottom of the pan.
- Beat whipping cream until stiff peaks form. Set aside.
- Cream together cream cheese, lemon juice and marshmallow fluff with your mixer.
- Gently fold in whipping cream until it's incorporated.
- Spread over crust. Chill for a minimum of 3 hours.
- Remove from pan. To put sprinkles on the sides, gently touch the back of a spoon to the cheesecake, then dip in sprinkles, repeat around the edges.
Nutrition Facts : Calories 608 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 37 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
EASY MARSHMALLOW CHEESECAKE
Categories Dessert No-Cook Frozen Dessert
Number Of Ingredients 4
Steps:
- In a large bowl or the bowl of an electric stand mixer, beat the cream cheese. Really whip it. On the stove, in a medium saucepan, melt the marshmallows and milk together over medium-low heat. This takes supervision, intermittent stirring, and about 10 minutes. Remove from heat and let cool. Add to the cream cheese and beat to combine. Fold in the whipped topping until thoroughly combined. *I switched to my dough hook and just mixed on low. Pour into prepared crust.
SPOOKY HALLOWEEN MARSHMALLOW CHEESECAKE
Send a shiver down the spines of your party guests with this cute Halloween cheesecake, made with marshmallows and decorated with spooky meringue ghosts
Provided by Cassie Best
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don't worry if the edge is slightly uneven - this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.
- Tip the marshmallows and milk into a saucepan set over a low-medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.
- Tip the soft cheese, cream and vanilla extract into a large bowl and beat together using an electric whisk. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled biscuit base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.
- Heat the oven to 120C/100C fan/gas 1 and line a baking tray with baking parchment. Put the egg whites in a large, clean bowl with a pinch of salt and beat with an electric whisk until foamy - they should hold soft peaks when you lift out the beaters. Beat in the sugar 1 tbsp at a time until fully incorporated and the meringue is thick, shiny and holding stiff peaks.
- Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the nozzle directly above the lined tray, pipe little blobs to make the meringue ghosts. Bake for 1 hr 30 mins, then leave to cool.
- When the meringues are cool, use an icing pen to draw faces on them. Carefully remove the cheesecake from the tin and put on a plate or cake stand. Arrange the ghosts on top just before serving. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
CREAMY MALLOW CHEESECAKE
Melted marshmallows and whipped cream give this no-bake cheesecake its silky smooth texture. Lemon juice and peel add a hint of citrus flavor.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix wafer crumbs and butter. Remove 1/4 cup of the crumb mixture for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.
- Place marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Refrigerate until slightly thickened; stir until well blended.
- Beat cream cheese, lemon zest, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 340, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 15 g, Protein 3 g
MARSHMALLOW CRANBERRY CHEESECAKE
This cheesecake has sugared cranberries on top, and it is just beautiful. You do have to chill the cheesecake overnight, so plan ahead. :) From Reader's Digest.
Provided by Pinay0618
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- inches springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
- Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
- Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
- Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.
Nutrition Facts : Calories 479.6, Fat 29.3, SaturatedFat 16.1, Cholesterol 78.9, Sodium 206.9, Carbohydrate 52, Fiber 2.4, Sugar 39.1, Protein 5.4
STRAWBERRY-MALLOW CHEESECAKE
This pretty-in-pink, ricotta-based cake has a shortbread base and marshmallow topping, finished off with fresh strawberries and a dusting of icing sugar
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h10m
Yield Cuts into 12 slices
Number Of Ingredients 12
Steps:
- First, make the shortbread base. Heat oven to 160C/140C fan/gas 3. Rub the butter into the flour and sugar until the mixture makes a sticky dough. You can do this by hand or in a food processor. Press evenly into the base of a non-stick 26cm springform tin and smooth with the back of a metal spoon. Prick all over with a fork, then bake for 25-30 mins until pale golden. Cool, then carefully oil the sides of the tin using kitchen paper.
- To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds. Pour the milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the milk, then remove from the heat and stir to dissolve. Cool.
- Stir the strawberry purée, gelatine mixture, ricotta and sugar together until smooth. In a separate bowl, whisk the cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.
- Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.
- Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.
Nutrition Facts : Calories 523 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
SWEET POTATO & MARSHMALLOW SWIRL CHEESECAKE
I make a sweet potato souffle that I've always thought tastes like a dessert. I finally decided to use that idea for an actual dessert, and the result was a smooth, rich cheesecake.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.), Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended., In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat., Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Nutrition Facts : Calories 505 calories, Fat 32g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 300mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.
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