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Fluffy Marshmallow Cheesecake

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
200 min
SERVINGS
8 servings
Dessert Japanese
Fluffy Marshmallow Cheesecake
Ingredients
  • 1/2 (10.5 ounce) package marshmallows
  • 1/2 cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 large egg yolk
  • 1/2 lemon, juiced
  • 1 cup heavy cream
  • 1 (9 inch) prepared graham cracker crust
Instructions
1
Begin by combining marshmallows and milk in a saucepan over low heat. Gradually warm the mixture, stirring occasionally, until the marshmallows have fully dissolved and the mixture starts to bubble vigorously.
2
Remove the saucepan from the heat source.
3
Next, take a large mixing bowl and beat the cream cheese until it reaches a smooth consistency. Introduce an egg yolk into the mixture and blend until well combined.
4
Combine
5
Fold in one-third of the melted marshmallow mixture, then rapidly incorporate the remaining marshmallow mixture to eliminate any visible streaks. Stir in a squeeze of lemon juice.
6
In a separate bowl, whip heavy cream until it reaches a soft peak.
7
Combine
8
Fold the whipped cream into the cream cheese-marshmallow mixture until no streaks remain.
9
Transfer
10
Spread the mixture into a pre-baked graham crust and refrigerate for 3 hours before serving.