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Toasted marshmallow cheesecake

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Phil Vickery

From Ready Steady Cook

Method


  1. Place the crumbled cookies into a chefs' ring.

  2. In a bowl mix the double cream with the yoghurt and brown sugar.

  3. Place the creamy mixture on top of the cookies and flatten out.

  4. Blowtorch the sides to melt the cheesecake, and gently release the cake ring.

  5. 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

Shopping List

Toasted marshmallow cheesecake

Fruit and vegetables

Cooking ingredients

Biscuits, snacks and sweets

Dairy, eggs and chilled

Other

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