This cake with marshmallows is a very light version of a cheesecake I learned from a friend in Japan. It is a perfect recipe for people looking for something sweet to top off a meal.
Ingredients
- 0.5 packages marshmallows , 10.5 ounce
- 0.5 cups milk
- 1 package cream cheese , 8 ounce
- 1 large egg yolk
- 0.5 lemon , juiced
- 1 cup heavy cream
- 1 prepared graham cracker crust , 9 inch
Instructions
-
1
Combine marshmallows and milk in a saucepan on low heat. Cook, stirring occasionally, until marshmallows are melted and mixture starts to boil. Remove from heat.
-
2
Beat cream cheese in a large bowl until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
-
3
Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving.
Nutrition Facts
Per serving
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