Marshmallow is one of my absolute favourite things to bake with. Not only is it a lot of fun to make, it takes so much less time, energy and skill than you might think – it’s actually really simple.
All you need is one fail-safe recipe for homemade marshmallow and all of a sudden you have a raft of options available to you – add vanilla bean, peppermint essence or freeze-dried fruit powders to the mix and you instantly have a real treat on your hands.
Need a good recipe for your recipe book? Then check out the marshmallow recipe I always use (just switch the peppermint for whatever you want) or check out this one from Warren Elwin on Bite – it’s egg-free and you only need three ingredients.
While a piece of marshmallow alone is always a delight, there are so many other delicious ways you can use homemade marshmallow. As the country’s top food website with more than 10,000 recipes, as well as inspiration and tips for Kiwi foodies, Bite is packed with great ideas for enjoying your homemade marshmallow.
Why not try marshmallow icey slice (yip, ice cream with marshmallow!), chocolate marshmallows or dusting them with something a little different like grated chocolate or sprinkles to create a decadent marshmallow mix?
Inspired by all these delicious marshmallow ideas I decided to create a really decadent marshmallowy treat – and what goes better with marshmallow than chocolate? That’s where this delicious s’mores cheesecake comes in.
Imagine a crisp biscuit base filled with light, creamy milk chocolate cheesecake, topped with a rich layer of homemade marshmallow that’s been toasted just the right amount to bring out delicious bursts of caramel. The best part? The cheesecake is totally bake-less and the easiest thing to make in the world – it’s an absolute dream.
When it comes to marshmallow in baking I like my marshmallow creamy – as you may have guessed from the tea cakes I shared last week. The great thing about this recipe is you can enjoy it however you prefer – eat it straight after toasting the marshmallow for a light, creamy treat or pop in the fridge to set for an hour before slicing for a firm, marshmallow layer. Either way, you’re going to love it.
Don’t have a kitchen torch? Don’t despair – you can certainly make this cheesecake without one. Instead of toasting the marshmallow, try drizzling it with melted milk chocolate and sprinkling with a few crushed biscuits. Delish!
Makes one 9 inch cheesecake
- 400g super wine biscuits
- 200g butter, melted
- 100g milk chocolate, chopped
- ¼ cup cream (to pour)
- 3 tsp gelatine
- ¼ cup water
- 375g cream cheese, softened
- 1 tsp vanilla essence
- ½ cup caster sugar
- 300ml cream (to whip)
- 200ml water, split into 100ml measures
- 250g sugar
- 2 tsp glucose syrup
- 1 Tbsp gelatine powder
- 1 egg white
- 1 tsp vanilla bean paste
- Place biscuits in the bowl of a food processor and blitz until a fine crumb. Add melted butter and pulse until well combined.
- Grease a 9 inch springform pan and cover base with approx. half of biscuit mixture. Press until firm.
- Scoop remaining biscuit mixture around the edges of the pan, pressing up the sides. Place in the fridge to set.
- Combined milk chocolate and pouring cream in a small pot. Stir over a gentle heat until smooth and combined. Set aside to cool.
- Sprinkle gelatine over ¼ cup water and stir. Place in microwave and heat for 15 seconds, then mix until gelatine dissolves. Allow to cool.
- Beat cream cheese, vanilla and sugar in a bowl until smooth.
- In a separate bowl, beat whipping cream until soft peaks form.
- Stir gelatine mixture into cream cheese mixture until completely incorporated. Add cream and fold until well combined.
- Add milk chocolate ganache and fold until well combined. If mixture loses some of its ‘puff’ give quick whisk until stiff peaks form again.
- Pour into prepared base and place in fridge for at least 30 minutes.
- Place 100ml of water in a bowl and sprinkle with gelatine. Set aside.
- Place sugar, glucose and 100ml of water in a large saucepan. Place on low heat and stir until sugar is dissolved.
- Increase heat to medium-high and insert sugar thermometer. Boil for 3-5 minutes until the mixture reaches 120 degrees Celsius.
- Remove from heat and carefully add gelatine mixture. Whisk until gelatine dissolves and no lumps remain.
- Place egg whites in a large bowl and beat with whisk attachment on high until foamy. Gradually add hot sugar syrup while mixing.
- Continue to beat on high until stiff, white and glossy – about 10 min with stand mixer. Fold vanilla through mixture.
- Scoop onto chilled cheesecake, spreading towards the edges. Using a kitchen torch, gently toast the marshmallow, beginning at the centre of the cheesecake. Either enjoy immediately or after chilling to allow marshmallow to set.
Note: pile on as much or as little marshmallow as you like. Place any leftover marshmallow in a lined baking pan and allow to set overnight. Slice with a sharp knife and dust marshmallows with a 1:1 icing sugar and cornflour mixture. Allow to ‘dry’ and store in an airtight container.