Strawberry-mallow cheesecake on a serving plate

Strawberry-mallow cheesecake

  • Rating: 3 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus chilling
  • More effort
  • Cuts into 12 slices

This pretty-in-pink, ricotta-based cake has a shortbread base and marshmallow topping, finished off with fresh strawberries and a dusting of icing sugar

  • Freezable
Nutrition: per serving
low insalt0.3g


For the shortbread base


  • STEP 1

    First, make the shortbread base. Heat oven to 160C/140C fan/gas 3. Rub the butter into the flour and sugar until the mixture makes a sticky dough. You can do this by hand or in a food processor. Press evenly into the base of a non-stick 26cm springform tin and smooth with the back of a metal spoon. Prick all over with a fork, then bake for 25-30 mins until pale golden. Cool, then carefully oil the sides of the tin using kitchen paper.

  • STEP 2

    To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds. Pour the milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the milk, then remove from the heat and stir to dissolve. Cool.

  • STEP 3

    Stir the strawberry purée, gelatine mixture, ricotta and sugar together until smooth. In a separate bowl, whisk the cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.

  • STEP 4

    Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.

  • STEP 5

    Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.

Goes well with

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    Rating: 3 out of 5.7 ratings
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