Cheesecake with marshmallow
5 servings
300 minutes
Marshmallow cheesecake is a delicate treat inspired by American desserts. Its base is a crumbly cookie crust soaked in creamy flavors. The filling of cream cheese, whipped cream, and vanilla creates an airy texture where the sweetness of sugar harmonizes with the tenderness of dairy products. The final touch is marshmallows with strawberry filling, browned in the oven to give the dessert a soft chewiness and bright berry accent. This cheesecake is perfect for cozy evenings, festive occasions, and simply enjoying a taste that brings warmth and joy.
1
Prepare the dough: knead all ingredients by hand until a uniform elastic state is achieved. Spread the dough evenly on the bottom of a round mold (24 cm in diameter).
- Wheat flour: 150 g
- Butter: 80 g
- Sour cream: 3 tablespoons
2
Bake the cake layer in a preheated oven at 200º C for 10-15 minutes, let it cool without removing it from the mold.
- Wheat flour: 150 g
3
Mix cheese, eggs, and sugar, and beat. Whip cream separately with added vanilla. Combine whipped cream with the egg-cheese mixture and mix thoroughly.
- Cream cheese: 850 g
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Cream 30% fat: 200 ml
- Vanilla: 1 teaspoon
4
Cover the cookie base with this mass. Wrap the mold in foil and bake at 130ºC for about 1.5 hours. When 5 minutes remain, open the oven and place marshmallows with strawberry filling on top.
- Marshmallows: 6 pieces
5
Turn off the oven, slightly open the door, and let the cake cool without removing it from the oven. Then place the cheesecake in the refrigerator for 3 hours.
