Chef Time!

Chef Time!

Thursday, April 26, 2012

The Only One Of It’s Kind Cheesecake


I have been working on a very hush hush top secret recipe for a new cheesecake to add to my arsenal. What I came up with, is probably the richest, sweetest cheesecake, that will be highly addictive to cheesecake lovers everywhere. Should you decide to make this cheesecake, or serve it to family or friends. Be sure to add this warning.
WARNING!
The contents of this cookbook may cause extreme taste sensations and possible weight gain!

You can find this recipe and more in my cookbook "A Sinful World of Cheesecakes at your online bookstore. Or go to www.smashwords.com to download any of my other ebooks.

Marshmallow Cheesecake

marshmallow cheesecake



Crust:
1 c. graham cracker crumbs, finely crushed
3 tbsp. Sugar
½ tsp. Cinnamon
¼ c. butter, melted
Filling:
1 (10 oz. bag) marshmallows
6 tbsp. Milk
16 oz. Cream cheese, soften at room temperature
1 tbsp. Lemon juice
3 drops of red food coloring (Or, whichever color you choose)
Topping:
Mini marshmallows or 10 large marshmallows cut in halves
Combine crumbs, sugar, cinnamon and butter. Press onto bottom of a 9 inch springform pan and bake at 350 for 10 minutes. Allow crust to cool.
In a medium saucepan, melt marshmallows in milk over medium heat. While the marshmallows are melting, In a large bowl, at medium speed beat cream cheese until smooth, add lemon juice and mix for about 10 minutes (be sure to scrape sides often). Stop mixer, scrape sides, add melted marshmallows and mix at low speed until filling becomes smooth. Then turn speed up to high and beat until fluffy.
Carefully pour filling into prepared pan and sprinkle marshmallows on the top. Allow to set for 1 hour, before placing in the refrigerator to finish setting for at least 6 hours (best to al1ow to set in the fridge overnight).
Chef’s notes: When cutting this cheesecake, it is best to dip the knife in warm water for each slice.

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