Chilled Raspberry and Marshmallow Cheesecake

This superb cheesecake with strawberries and marshmallows is such an easy dessert to make at home.

Ingredients serve 8 - 10

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

300 ml cream

15 g gelatin leaves

450 g cream cheese
150 g caster sugar
250 g raspberry puree

14 white marshmallows cut in quarters

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix raspberry puree with the melted gelatin and blend into the cream cheese mixture until incorporated. Fold the whipped cream and marshmallows evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try other fresh or frozen fruit puree such as blackberry instead of raspberry.