This my 12y old daughter’s signature baking recipe. She is intolerant to milk and soy so not able to enjoy traditional cheesecake. It is built from a cheesecake base and marshmallow and melted dark chocolate topping. You make the cheesecake base the usual way, make your own marshmallow and top with melted chocolate before chilling it in the fridge. This is a wonderful treat for any occasion!
To make it dairy free – use coconut oil instead of melted butter in the base, 85% dark chocolate for the topping
To make it gluten free – us GF digestive biscuits in the base.
200g plain biscuits (e.g., digestive biscuits, hobnobs)
½ C Water
2 C castor sugar
1 C Water (Extra)
100g Dark Chocolate (70%+)
Put the biscuits into a strong, clean plastic bag and crush with a rolling pin into crumbs. Alternatively, use a food processor to pulse the biscuits to crumbs.
Melt the butter pour in with the biscuit crumbs and combine well.
Press the biscuit base mixture into a loose-bottomed tin and smooth around with the back of a spoon. Chill in the fridge while you make the marshmallow.
Put ½ C water in a bowl and sprinkle in the gelatin, mix and set aside. Then put the sugar and extra 1 C of water in a pan. Stir so the sugar dissolves, then add the gelatin mixture and bring to the boil. Boil for ten minutes.
Then pour the hot sugar mixture into an electric mixer and beat on a high speed for 7 minutes or until light and fluffy.
Add the marshmallow to the chilled biscuit base. Chill in the fridge for 10-15minutes.
Bring out and leave to stand at room temperature until the marshmallow has set.
Melt the dark chocolate in a bowl over a pan of boiling water. Pour evenly over the set marshmallow and again chill in the fridge to enjoy when you are ready for it!