My brother has recently become obsessed with cheesecake – so obsessed in fact, that while I was away in Madeira he sneaked into my house to borrow a cake tin so he could try and make one himself. Long story short, he forgot to use full fat milk and sadly, it collapsed. Everyone’s first cheesecake is a disaster; when I was twelve I tried to make one I’d seen in a magazine, but I used cottage cheese and the wrong kind of cream and just ended up with a bowl of goop with chopped bananas floating in it. Bleugh! Even my Mum and Dad refused to eat that one, and – let me tell you – they’ve bravely eaten a lot of my kitchen disasters over the years. When I told them I was planning to make a cheesecake for my brother’s birthday I think they probably had flashbacks to the banana goop cake.
Thankfully since then I’ve mastered the Mallow Cake. It tastes like a cheesecake, it’s got a creamy texture like a cheesecake, but there’s no soft cheese to be found in the ingredients. It’s basically a mix of milk, marshmallows and whipped double cream, and it’s really easy to adapt with any flavours, base or toppings you fancy. Cheat’s Cheesecake. 🙂
- 300g of crushed biscuits (I used Oreos)
- 50g melted butter
- 150g plain marshmallows
- 125ml full fat milk
- 250ml double cream
- Blitz the biscuits in a blender and then stir in the melted butter. Transfer the mix into a cake tin with removable sides and press down to create the base.
- Put the marshmallows and milk in a saucepan and melt together over a low heat. Don’t let it boil! Remove the mix from the heat once it’s light and foamy.
- Whisk the cream to stiff peaks and then fold in the marshmallow mix (at this point you can add any flavours you fancy!).
- Pour the mix into the cake tin on top of the base and then allow it to set in the fridge for at least four hours, but overnight is preferable.
- Once the cake is set, remove from the tin and decorate. I added salted caramel sauce and chopped toffee popcorn.