Berry Mallow cheesecake

Yeah… it was Mr Drapers birthday!!! Hooray for him!!! May he be spoiled with gifts, laughter and friendship on this particular day and everyday thereafter!

I wanted to make him a cake for his party… so my question to him was “Lemon, cheese or chocolate?” (obviously referring to the type of cake I would offer)… and he grinned and said “CHEESE!!!”… so I knew that I had to pull out the big guns and make something super fabulous (just like him)!

I found this recipe in my stack of *recipes I must try* from the BBC Good Food Magazine (July 2012 issue) and it looked so pretty in the picture that I knew that this was IT!!

(my little electric beater died in the making of this cheesecake… RIP)

Berry Mallow Cheesecake

berry mallow cheesecake final 2

7 sheets leaf gelatine

500g berries (they recommend strawberries)

100ml milk

250g ricotta

140g caster sugar

300ml double cream

400g pink & white marshmallows (snipped into quarters)

175g cold butter, chopped

200g plain flour

85g caster sugar

sunflower oil for greasing the tin

berry marshmallow berry marshmallow cheesecake

  • to make the shortbread base, rub butter, flour and sugar together to make a sticky dough (either by hand or food processor)
  • Press evenly into a non-stick springform tin and smooth with the back of a metal spoon
  • Prick holes with a fork and bake for 25-30min at 160C until pale golden colour.
  • berry mallow cheesecake base
  • Leave to cool, then grease the sides of the tin
  • To make the filling, soak the gelatine in cold water for a few minutes to soften
  • Puree the berries in a food processor or with a hand held blender until very smooth and rub through a sieve to remove any seeds.
  • berry mallow cheesecake puree
  • Pour the milk into a small pan and warm gently.
  • Squeeze the gelatine of excess water and add to the milk
  • Remove from the heat and stir to dissolve.
  • Cool
  • Stir the berry purée, gelatine mixture, ricotta and sugar together until smooth
  • in a separate bowl, whisk the cream until it softly holds its shape, then fold in the berry mixture with three-quarters of the marshmallows
  • berry mallow mix 1
  • Carefully pour into the cooled base and scatter over remaining marshmallows.
  • cover the tin with cling wrap and chill until firm (preferably overnight)
  • berry mallow cheesecake fridge berry mallow cheesecake final 1
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