No-bake Cheesecake with Marshmallow Cream
by Editorial Staff
Incredibly tender and delicious Cheesecake. Highly recommend!
Ingredients
- Berry syrup (thick) – 50 g
- Marshmallow (white, cream) – 400 g
- Milk (room temperature, cream) – 300 g
- Butter (melted) – 120 g
- Lemon juice (in cream) – 4 teaspoon.
- Cookies (shortbread) – 350 g
- Cocoa powder (mix with cookies) – 3 teaspoon.
- Mascarpone (in cream) – 500 g
Directions
- We grind the cookies in a meat grinder or a food processor, or with a blender.
- Melt the butter in the microwave.
- Add cocoa to the cookies and stir.
- Next, add the melted butter to the crumbled liver and stir.
- Tamp 26 cm around the peri of the split form.
- Put in the refrigerator for 20 minutes while we make the cream.
- Making a cream.
Put 250 g mascarpone and 200 g white marshmallows in a glass bowl. We put it in a microwave with a power of 800 W for 2 minutes. - We do it in 2 steps. It’s better and more convenient to mix.
- Add 150 g of milk and mix. Add 2 teaspoon. lemon juice. This is for half a serving.
- Repeat the procedure and connect the two masses.
- We combine all the cream and pour it into the prepared form.
Let the cream harden a little. But not too much for us to decorate. The droplet should be on the surface of the cream. - Let’s get started with the decor. We need a thick syrup, syringe, or pipette.
- We drip droplets of syrup, starting from the center, in a spiral.
- This is how it should turn out.
- With a toothpick, starting from the center, we lead along the middle of the droplets, without lifting our hands to the last drop.
Here’s a drawing we get. Practice on a platter. - We put the cheesecake in the refrigerator. Better at night.
Enjoy your meal!
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