Description
An elegant and airy cheesecake that combines a silky cream cheese base with a fluffy marshmallow topping for a refined dessert experience.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 2/3 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- Zest of 1 lemon (optional)
- 1 1/4 cups marshmallow fluff or marshmallow cream
- 1/2 cup heavy cream, chilled
- 1 tbsp light corn syrup (optional)
- Pinch of salt
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment.
- Make the crust: Combine graham crumbs, melted butter, and sugar until evenly moistened. Press the mixture into the pan’s base.
- Bake for 8–10 minutes until fragrant, then cool.
- Prepare the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, then eggs one at a time, mixing just until incorporated. Fold in lemon zest if using.
- Pour filling over the cooled crust and level the surface.
- Bake for 35–40 minutes until edges are set; cool in the oven.
- Chill in refrigerator for at least 4 hours, preferably overnight.
- Whip the heavy cream to soft peaks, then gently fold in marshmallow fluff.
- Spread the whipped marshmallow over the cheesecake.
- Lightly torch the surface or broil for a few seconds until golden.
Notes
Use room-temperature ingredients for best results and avoid overbaking the cheesecake to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg