{"id":278,"date":"2020-12-23T12:11:54","date_gmt":"2020-12-23T12:11:54","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=278"},"modified":"2022-01-20T12:57:32","modified_gmt":"2022-01-20T12:57:32","slug":"marshmallow-cheesecake","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/278","title":{"rendered":"Marshmallow Cheesecake"},"content":{"rendered":"\n

Playful mini cheesecakes made with marshmallow, cranberry filling and a biscuit base<\/p>Richard Bainbridge<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/marshmallow_cake_46185<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the cranberry filling<\/h3>\n\n\n\n
  • 1 kg\/2lb 4oz frozen cranberries<\/li>
  • 2 clementines, juice only<\/li>
  • 2 tbsp icing sugar<\/li><\/ul>\n\n\n\n

    For the base<\/h3>\n\n\n\n
    • 90g\/3\u00bcoz salted butter, melted<\/li>
    • 185g\/6\u00bdoz biscuits of your choice (such as digestives), crushed<\/li><\/ul>\n\n\n\n

      For the filling<\/h3>\n\n\n\n
      • 375g\/13oz pink and white marshmallows, cut into small pieces<\/li>
      • 6 tbsp full-fat milk<\/li>
      • 250ml\/9fl oz whipping cream, semi whipped<\/li>
      • 500g\/1lb 2oz full-fat soft cheese<\/li>
      • 6 tsp lime juice<\/li><\/ul>\n\n\n\n

        To decorate<\/h3>\n\n\n\n
        • 1 edible gold leaf sheet<\/li>
        • 2 tbsp freeze-dried raspberries<\/li>
        • 2 tbsp freeze-dried blueberries<\/li>
        • edible gold spray (optional)<\/li>
        • green icing holly leaves (optional)<\/li><\/ul>\n\n\n\n

          Method<\/h2>\n\n\n\n
          1. To make the cranberry filling, place all the ingredients into a saucepan and bring to the boil. Turn down the heat and simmer for 5\u201310 minutes. Remove from the heat, cool slightly and then transfer to a blender and blend until smooth. Pass through a sieve into a clean bowl or jug and pour three quarters of the mixture into small ice cube moulds. Place in the freezer until frozen. Reserve the rest for serving.<\/li>
          2. To make the base, grease and line 6 x 7.5cm\/3in metal rings and place on a baking tray lined with baking paper. Pre-heat the oven to 180C\/160C Fan\/Gas 4.<\/li>
          3. Place the crushed biscuits and melted butter into a bowl and mix well, transfer into the greased metal rings (about 2cm\/\u00bein deep) and push down to create an even base.<\/li>
          4. Place in the oven to bake for 5 minutes, remove from the oven and allow to cool in the fridge until cold and set.<\/li>
          5. To make the filling, place the marshmallows into a saucepan with the milk over a low heat, stirring occasionally until fully melted. Do not allow the mixture to boil. Once melted, leave to cool a little.<\/li>
          6. Semi-whip the whipping cream in a bowl and then stir in the soft cheese and lime juice. Gently fold the cooled marshmallow mixture into the soft cheese mixture. Taste and add a little more lime juice to taste.<\/li>
          7. To assemble, take the biscuit base metal rings out of the fridge and pour the filling about three-quarters of the way up.<\/li>
          8. Remove the frozen cranberry cubes from the freezer and push them into the middle of the cheesecake rings.<\/li>
          9. Now add a little of the marshmallow cheesecake mixture to cover and smooth over the top with a warm palette knife. Place into the fridge for 2\u20133 hours to fully set.<\/li>
          10. To serve, remove from the fridge and remove the ring from the cheesecake and garnish with the freeze-dried berries, gold leaf, gold spray and holly leaves (if using). Serve the some of the remaining cranberry sauce alongside each cheesecake.<\/li><\/ol>\n\n\n\n
            \"\"<\/figure>\n\n\n\n
            \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

            Mini cheesecakes with a marshmallow filling, cranberry filling and a biscuit base. – Richard Bainbridge<\/p>\n","protected":false},"author":2,"featured_media":427,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,73,33,75,76,74],"class_list":["post-278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-cake","tag-cheese","tag-cheesecake","tag-clementines","tag-cranberries"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=278"}],"version-history":[{"count":6,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":688,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/278\/revisions\/688"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/427"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}