I’ve always been a keen baker. I have so many fond memories of baking in the kitchen with my mum when I was a little girl. We made pepermint creams, cookies, cakes and bread molded into little animals. I loved it! I had this kids baking book which had such easy recipes and I used to pretend I was on my own cooking program. I used to get to lick the spoon covered with all the mixture and share my treats with my school friends.
I try not to bake too often otherwise I’d be the size of a house! But every Christmas I get my bestie over and we make Christmas cookies together. Birthdays are also another great excuse to get my bake on and recently I decided to try something I’ve never made before. Cheesecake. Technically its not ‘baked’ but its still (in my eyes) a cake/desert and my boyfriend Neil just LOVES cheesecake so what better way than to try something new for his birthday last week!
So I found this receipe which looked pretty easy and also included marchmallows – win!
If I make this again (which I will!) then I’m going to double up the biscuit base but it’s still such a great recipe which you just HAVE to try!
- digestive biscuits 200g, crushed
- Unsalted butter 125g, melted
- white marshmallows 300g
- whole milk 185ml
- full fat soft cheese 500g
- vanilla extract ½ tsp
- double cream 150ml, softly whipped
- dark chocolate 50g (for the chocolate sauce)
- golden syrup 2 tsp (for the chocolate sauce)
- Unsalted butter 1 tbsp (for the chocolate sauce)
- assorted marshmallows (to decorate for the topping)
- Any chocolate bars x3, cut into pieces (to decorate for the topping)
- Step 1: Mix the crushed biscuits and melted butter and push into the base of a 20cm springform tin. Chill for 20 minutes.
- Step 2: Melt the marshmallows and milk together over a very low heat, stirring constantly to stop them sticking. Be careful not to burn the mix. Spoon into a bowl and leave to cool to room temperature.
- Step 3: Beat the soft cheese with the vanilla until smooth. Fold in the cooled marshmallow mix, then the whipped cream. Spoon the filling on top of the biscuit base. Chill overnight.
- Step 4: To make the chocolate drizzle, melt the dark chocolate, syrup and butter together.
- Step 5: Just before you’re ready to serve, carefully remove the cheesecake from the tin and decorate with marshmallows & chocolate pieces of your choice. Drizzle over the chocolate sauce and let it run down the edges.