With this Fruity Marshmallow Cheesecake recipe, savor the delicious combination of creamy cheesecake, fruity preserves, and toasted marshmallows. It's the ideal dessert to fulfill your desire for something sweet!
Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 3 cups cream cheese, softened. 1 cup granulated sugar. 3 large eggs. 1 tsp vanilla extract. 1 cup mixed fruit preserves apricot, strawberry, raspberry. 2 cups mini marshmallows. 1/2 cup fresh mixed berries strawberries, blueberries, raspberries. 1/4 cup powdered sugar for dusting. 1 tbsp cornstarch.
Instructions: Set the oven temperature to 325F 163C. Melted butter and graham cracker crumbs should be combined in a mixing bowl. To make the crust, press this mixture firmly into the bottom of a 9-inch 23 cm springform pan. Cream cheese and powdered sugar should be combined in a different bowl and beaten until smooth and creamy. One egg at a time, adding and thoroughly mixing after each addition. Add the vanilla extract and stir. Half of the cream cheese mixture should be poured over the springform pan's crust. Heat the cornstarch and mixed fruit preserves in a small saucepan over low heat until the mixture thickens slightly. Cover the first layer of the cream cheese mixture in the pan with this fruit mixture. Cover the fruit layer with the remaining cream cheese mixture. Bake for 40 to 45 minutes, or until the center is still slightly jiggly, in a preheated oven. After taking the cheesecake out of the oven, distribute the mini marshmallows evenly on top. Once again, bake the marshmallows for five to seven more minutes, or until they turn golden brown. After allowing the cheesecake to cool in the pan on a wire rack, chill it in the refrigerator for four hours or overnight to solidify. Sprinkle powdered sugar and fresh mixed berries over the cheesecake before serving. Cut and savor!
