Fruity Marshmallow Cheesecake Food

FRUITY MARSHMALLOW CHEESECAKE

Steps:

• Place the digestive biscuits in a food processor and pulse until the cookies are fine crumbs. Place crumbs in a medium bowl and add the melted butter. Stir to combine (crumbs should be very saturated with butter). Pour crumb mixture into an 8×3-inch spring form pan and press into the bottom and up the sides. Refrigerate until firm, about 20 minutes.
• Place the cold water in a small cup and sprinkle the gelatin over the water. Let stand until absorbed. Microwave for 10 seconds, or until the gelatin is liquid.
• Beat the cream cheese and sugar together on medium speed in the bowl of an electric mixer. When the mixture is fluffy, pour in the liquid gelatin. Add the vanilla and mix until well combined. Turn the mixer to medium-low and gradually beat in the whipped cream a spoonful at a time. Fold in the marshmallows. The batter should be thick and fluffy.
• Pour the batter into the prepared crust. The batter will be thick enough to pile high over the top edge of the pan. Use the back of a spoon to swirl the mound of batter to a point. Coat the top of the cake with sprinkles. If using De Rujiter fruit sprinkles as I have, coat cake with sprinkles just before serving.
• Cover cheesecake with plastic wrap and refrigerate overnight.
• Unhinge the spring form pan and remove cheesecake from the pan's base. Transfer to a cake stand or serving plate. Serve slices of chilled cake to delighted guests.
• Store in the refrigerator under plastic wrap.

RAINBOW CEREAL CHEESECAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute. Add 5 cups of cereal and stir until full mixed. Spoon into the bottom of a greased 8-inch springform pan, pressing down around the edges to create a smooth surface. Transfer to the refrigerator to chill for about 20 minutes.
• In a large bowl, whisk the cream cheese and lemon juice until combined. Add the cream, vanilla, and sugar and mix until smooth and silky with soft peaks.
• Pour the cream cheese mixture on top of the rice cereal and marshmallow base, using a spatula to smooth the top. Chill for at least 3 hours.
• Release the springform and decorate the top of the cake with the remaining cup of rice cereal. Slice and serve.
• Enjoy!

NO BAKE MARSHMALLOW CHEESECAKE

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.

CHEESECAKE DIP FOR FRUIT

Steps:

• Combine cream cheese, marshmallow fluff, and vanilla extract in a bowl. Blend with an electric mixer until creamy and all cream cheese lumps are gone.
• Transfer to a bowl and place in the refrigerator until chilled, at least 30 minutes.

STRAWBERRY-MALLOW CHEESECAKE

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.

MARSHMALLOW CHEESECAKE

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.