I am always looking for dishes to add my marshmallows to, and when I came across this recipe for a Clotted Cream Cheesecake I thought I would try adding a Raspberry Marshmallow topping and flashing it under the grill. The results? Scrummy! A rich and creamy cheesecake with a semi-melted, gooey, crispy raspberry marshmallow topping!
This is a great make-ahead dessert for a special dinner party.
200g digestive biscuits
50g caster sugar
50g melted butter
500g cream cheese
300g clotted cream
100g sour cream
250g caster sugar
2 tablespoons cornflour
1 teaspoon vanilla extract
3 eggs, lightly beaten
2 1/2 bags of Raspberry Marshmallows (I can't think what you would do with the rest of them!)
Heat the oven to 180C (200C non fan). Grease and line a 23cm springform cake tin.
Bash the biscuits with a rolling pin (or whizz in a food processor) until you have fine crumbs, then mix with the melted butter and sugar. Spread over the base of the tin and use your fingers to even out the crumbs and press them on to the base. Pop in the over to bake for 10 minutes. Remove and set aside.
Lower the over temperature to 110C (130C non fan).
Mix all of the ingredients for the base together in a food processor or large bowl until smooth. Pour the mixture on to the base and bake for 1 hour 20 minutes. When the time is up, turn the oven off, leave the oven door ajar and leave the cheesecake in the oven until the oven is cold. Remove the cheesecake from the oven and put in the fridge to chill completely (about 2 hours).
Heat your grill to its highest setting. Take the cheesecake out of the fridge and put a layer of marshmallows, snuggly fitted together, over the top. Pop under the hot grill and watch it like a hawk (they brown quickly!) and grill until the marshmallows are golden brown.
Remove from under the grill, and cut in to slices to serve - delicious on its own or with some extra summer berries.