Springform Cake
Marshmallow Fluff Recipes: Chocolate Cheesecake
Marshmallow Fluff is a hugely popular ingredient (or stand alone dessert for some!) in America. Despite its incredibly sweet taste and sticky consistency Marshmallow Fluff contains no artificial preservatives, stabilisers or emulsifiers – very imprtant in today’s health conscious world.
“What does it taste like?” is a very common question and the simplest answer is that it tastes like very sweet melted marshmallow! The real beauty of Marshmallow Fluff, however, is that it is incredibly versatile, suitable for making all kinds of treats, both sweet and, surprisingly, savoury.
Of course it lends itself to cake making very well. Here is a great recipe for a fantastic chocolate cheesecake.
What you’ll need:
1 x 12oz semi-sweet chocolate pieces
24oz cream cheese, softened
1 x 7 1/2 jar of Marshmallow Fluff
2 x eggs
1 x 80z sour cream
1 x Chocolate Crumb Crust or 1 x 9oz ready made pie crust
How to make it:
1. Pre-heat your oven to 375 degrees F.
2. Over hot (not boiling) water melt the chocolate and set aside.
3. Mix the cream cheese and Marshmallow Fluff in a large bowl with a mixer on medium speed until smooth.
4. Add the eggs and the sour cream and mix until blended.
5. Beat in the chocolate.
6. Pour into the pie crust and bake for 45 minutes or until the edges start to turn brown.
7. Turn the oven off and let the cheesecake cool in the oven with the door open for about an hour.
8. Remove from the oven and leave to cool completely on a rack.
9. Cover and refrigerate the cheesecake for at least four hours before you serve it.
If you want to make the crust yourself rather than using a ready made one then here’s how you go about that:
20 x Oreos
6 tablespoons of butter or margarine, melted
1. Crush the cookies into fine crumbs.
2. Stir into the melted butter.
3. Pour into an 8 or 9 inch springform pan.
4. Press onto the bottom and the sides of the pan up to one inch from the top using the back of a spoon.
5. To pre-bake the crust, put in a pre-heated oven at 350 degrees F for 10 minutes.
And that’s it. A very simple cake to make to which the Marshmallow Fluff adds that something special, that little bit extra.
In addition to chocolate cheesecake Marshmallow Fluff can be used to make a variety of cheesecakes, pies such as lemon meringue and rocky road, tortes, shakes, and a host of other desserts.
These ingredients are readily available from supermarkets in the US. If you are outside of the US then American food of a wide variety, including the Fluff, can be bought from specialist suppliers.
In addition to vanilla Marshmallow Fluff, the product is available in strawberry and raspberry flavours, increasing the number and types of recipes it can be used in. Don’t forget that as well as sweet dishes it can be used in savoury dishes like a sweet potato souffle or holiday sweet potatoes.
Of course, you could also spread it on toast or eat it straight from the jar with a spoon – it is really that good!
How To Make Japanese Cheesecake ( My BIRTHDAY cake!!!!)
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The 50 Best Cheesecakes in the World: The Winning Recipes from the Nationwide Love that Cheesecake Contest $5.63 A collection of winning recipes from the Love That Cheesecake contest offers the most delicious cheesecakes possible, including key-lime, raspberry-marzipan, and hazelnut-heaven, along with plenty of cheesecake trivia and basic cheesecake recipes from famTitle: The 50 Best Cheesecakes in the WorldAuthor: Zisman, Larry/ Zisman, HoneyPublisher: St Martins PrPublication Date: 1993/06/15Number of Page… |