Marshmallow Whip Cheesecake Heaven

Step-by-Step Instructions

1. Combine graham cracker crumbs and melted butter; mix until evenly coated.
2. Press crumb mixture into the bottom of a 9-inch springform pan.
3. Beat cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add eggs one at a time, beating well after each addition until smooth.
5. Pour cream cheese mixture over the crust.
6. Bake at 325°F (160°C) for 45-50 minutes, until edges are set and the center is slightly jiggly.
7. Cool to room temperature; spread marshmallow fluff evenly on top.
8. Chill for at least 4 hours, or preferably overnight.
9. Remove the sides of the springform pan and slice.

Expert Tips:

• Soften cream cheese for a smoother filling.
• Avoid overmixing the batter after adding eggs.
• For a crack-free cheesecake, bake in a water bath (wrap the bottom of the pan in foil and place in a larger pan filled with hot water).

Variations

Want to get creative?

• Chocolate: Add 1/2 cup cocoa powder to the cream cheese mixture.
• Fruity: Swirl in raspberry or strawberry jam.
• Nutty: Sprinkle chopped toasted nuts on top.

Serving Suggestions

Elevate your cheesecake experience:

• Top with whipped cream and chocolate sauce.
• Serve with fruit compote or lemon sorbet.
• Pair with coffee or herbal tea.

FAQs

Q: Can I freeze it?

A: Yes, for up to 2 months. Wrap tightly and freeze in an airtight container. Thaw overnight in the refrigerator.

Q: How do I prevent cracks?

A: Don’t overmix the batter, bake in a water bath, and avoid opening the oven door during baking.

Q: Can I make mini cheesecakes?

A: Absolutely! Use individual cupcake liners and adjust baking time.

Final Thoughts

This marshmallow whip cheesecake is a dreamy dessert that’s easy to make and endlessly customizable. Enjoy!