The Shoemaker Bugle

Halloween Recipe: Spooky Marshmallow Cheesecake

By Richard Sanchez

This season’s Eats and Treats is Spooky Marshmallow Cheesecake. With the help from your friendly ghost Casper, let’s spook the crowd and have something cheesy.

This delectable treat takes 30 minutes to prepare, 1 hour and 30 minutes to bake, and 2 hours to chill and set.

Casper’s favorite treat has 479 calories, 30 grams of fat, 17 grams of saturates, 48 grams of carbs, 37 grams of sugar, 1 gram of fiber, 5 grams of protein, and 0.6 grams of salt.

Items needed to begin your baking adventure are:

• 300 g of cream-filled chocolate sandwich biscuits
• 75 g melted butter
• 180 g white mini marshmallows
• 50 ml milk
• 500 g full fat soft cheese
• 200 ml double cream
• 1 tsp vanilla extract.
• For the ghost you need: 2 egg whites, 200 g caster sugar, and black writing icing.

•STEP 1

Start off with using a food processor or blender to turn the biscuits into fine crumbs. Pour your melted butter in with crumbs and blitz to combine them. Line a loose bottom cake tin with baking parchment. Pour crumb mixture into cake tin and press the mixture against the base and sides of the tin. Leave the tin in the fridge to chill while you make your filling.

•STEP 2

Put your marshmallows and milk into a sauce pan and put it on low-medium heat and stir until the marshmallows are melted. Let it cool down for a few minutes.

•STEP 3

Place your soft cheese, cream, and vanilla extract in a large bowl and whisk. Pour your warm marshmallow mixture in with your previous mixture and mix until smooth again. Remove your chilled biscuit base from the fridge and scrape your filling in, smooth the top and chill for 2 hours.

•STEP 4

Heat your oven to 250 degrees, line a baking tray with baking parchment, put egg whites in a large clean bowl with a pinch of salt and whisk till foamy. Beat 1 tbsp of sugar into your meringue and make sure it holds soft peaks.

•STEP 5

Spoon your meringue into a piping bag fitted with a round nozzle and add your ghost to the top of the cheese cake. Bake for 1 hour and 30 minutes then let it cool.

•STEP 6

When the meringue is cool, use your icing to carefully draw faces on your ghosts. Carefully remove the cheesecake from your tin and place on a plate or cake stand. You should keep the cake in the fridge for up to 2 days to let it all set but you can eat it once you’re finished.