Toasted marshmallow cheesecake
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook
Method
-
Place the crumbled cookies into a chefs' ring.
-
In a bowl mix the double cream with the yoghurt and brown sugar.
-
Place the creamy mixture on top of the cookies and flatten out.
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Blowtorch the sides to melt the cheesecake, and gently release the cake ring.
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Place the marshmallows on top of the cheesecake. Blowtorch the marshmallows until just melting and serve.
Ingredients
For the base
- 4 chocolate cookies, crumbled
For the filling
- 150ml/5fl oz double cream whipped
- 125g/4oz greek yogurt
- 2 tbsp soft brown sugar
For the topping
- 2 large handfuls of mini marshmallows
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