Yes, this is as good as it sounds! However, the marshmallow does make it rather rich, so for a more ‘adult’ version you may like to swap them out for some nice sliced strawberry. Have tinkered and edited the recipe to fit better with available packet sizes in supermarkets, they don’t need to be exact, just close…
*NOTE: Still experimenting. Will try the gelatine method defined here and amend as appropriate: http://www.bbcgoodfood.com/recipes/11791/white-chocolate-and-apricot-cheesecake
This one drops the white choc for more marshmallow, must try it: http://bakesbychichi.com/2015/07/individual-no-bake-marshmallow-cheesecake.html
I notice that many don’t use the mascarpone, will also see how this affects things and report back!
- Melt the butter in a pan, then bash up the biscuits in a bag and mix with the butter
- Rub a bit more butter round the inside of a suitable cake tin, then press the melted butter/biscuit mix into the bottom. Rest in the fridge for half hour or so.
- Whip the cream – but don’t overdo it, then mix in the cream cheese and mascarpone
- Melt the white chocolate, either in the microwave, or in a bain-marie, and gently add it to the mix, along with the vanilla and lemon
- Spoon the mixture over the biscuit base, top with the marshmallow (or whatever else you’re using) and leave to set in the fridge for 3-4 hours ()
Watch out...If your topping is heavy or wet, consider waiting until the cheesecake is set, but with marshmallow they’ll just roll off if you add them later!!
You can use the cheese/cream mix as a base for a variety of concoctions. You’ll need to add 60g of icing sugar if you want to ditch the chocolate though. Here’s a few ideas…