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Strawberry-mallow cheesecake

Strawberry-mallow cheesecake on a serving plate

Strawberry-mallow cheesecake

Name: Strawberry-mallow cheesecake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Cuts into 12 slices
Cuisine: American
Ingredients: 7 sheets leaf gelatine; 500g strawberry plus a few extra small ones, halved, to serve; 100ml milk; 250g tub ricotta; 140g caster sugar; 300ml double cream; 200g bag pink and white marshmallow snipped into quarters or use mini ones; icing sugar for dusting; 175g cold butter chopped; 200g plain flour; 85g caster sugar; little sunflower oil for the tin

Sara Buenfeld

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Cuts into 12 slices

More effort

Prep: 40 mins

Cook: 25 mins - 30 mins

Plus chilling

A star rating of 2.8 out of 5.8 ratingsRate

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This pretty-in-pink, ricotta-based cake has a shortbread base and marshmallow topping, finished off with fresh strawberries and a dusting of icing sugar

Freezable

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Ingredients

Nutrition

Units:

MetricUS

7 sheets leaf gelatine
500g strawberry

plus a few extra small ones, halved, to serve
100ml milk
250g tub ricotta
140g caster sugar
300ml double cream
200g bag pink and white marshmallow

snipped into quarters or use mini ones
icing sugar

for dusting

For the shortbread base

175g cold butter

chopped
200g plain flour
85g caster sugar
little sunflower oil

for the tin

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Nutrition: per serving

kcal523
fat28g
saturates18g
carbs60g
sugars43g
fibre1g
protein7g
salt0.3g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.
step 5

Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.

Recipe from Good Food magazine, July 2012

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A star rating of 2.8 out of 5.8 ratings

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