Cheesecake with Marshmallow Cream Recipe
Incredibly tender and delicious cheesecake. I’m sure you haven’t done this and haven’t tried it. Highly recommended!
Servings
8
Cook Time
35minutes
Servings
8
Cook Time
35minutes
Ingredients
Instructions
  1. Products.
  2. Chop the cookies in a meat grinder or in a food processor or blender.
  3. Melt the butter in the microwave and add to the crumbled liver.
  4. Stir until smooth. If the mass is dry, add a little more butter.
  5. Tamp along the perimeter of the form. Make the sides about 4 cm. I have a form of 26 cm. Refrigerate for 20 minutes while we prepare the cream.
  6. Prepare the cream. Put 250 g of mascarpone and 200 g of white marshmallows in a glass bowl. Put it in an 800W microwave oven for 2 minutes.
  7. Marshmallows will increase in volume. Stir quickly with a whisk until smooth.
  8. Add 150 g of milk and mix. Add 2 tsp lemon juice. Our white cream is ready.
  9. Prepare a pink cream. Put 250 grams of mascarpone and 200 grams of pink marshmallows in a glass bowl. Put it in the microwave for 1-2 minutes. Power 800 Stir quickly with a whisk until smooth. Add 150 g of milk and mix. Add 2 tsp lemon juice. Our pink cream is ready.
  10. Here are our two creams and a cookie filling mold.
  11. Proceed to filling with creams. Pour 3 tablespoons of white cream into the center.
  12. Then 3 tablespoons of cream turn pink in the center.
  13. Repeat this procedure until the cream is ready.
  14. Put the cheesecake in the refrigerator. Better for tonight. Garnish with syrup and cranberries.
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