Marshmallow Cake recipe

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Ingredients

½ (10.5 ounce) package marshmallows
½ cup milk
1 (8 ounce) package cream cheese, softened
1 egg yolk
½ lemon, juiced
1 cup heavy cream
1 (9 inch) prepared graham cracker crust

Nutrition Info

404 calories
carbohydrate: 35.1 g
cholesterol: 98.4 mg
fat: 28.2 g
fiber: 0.7 g
protein: 5.1 g
saturatedFat: 14.8 g
servingSize: -
sodium: 266.2 mg
sugar: 21.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.

  2. In a large bowl, beat cream cheese 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. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

Recipe Yield

8 servings

Recipe Note

This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.

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