Toasted Marshmallow Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">1 tbsp cornflour</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla bean paste (or high-quality extract)</li><li class="ingredients-single-item">200ml sour cream, room temperature</li><li class="ingredients-single-item">300g marshmallows (standard size, not mini)</li><li class="ingredients-single-item">2 tbsp icing sugar, for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Kitchen blowtorch</li><li class="equipment-single-item">Large roasting pan (for water bath)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan). Take a large piece of heavy-duty aluminum foil and wrap it securely around the outside of a 23cm springform pan, ensuring it comes up the sides. This crucial step prevents water from seeping in during baking in the water bath, which gives your cheesecake that professional, crack-free finish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, blitz the digestive biscuits in a food processor until they resemble fine crumbs. Pour in the melted butter and pulse until the mixture resembles wet sand. The butter acts as a binding agent that will set firm when cooled. Press this mixture firmly into the base of your springform pan, using the back of a spoon to compact it evenly. Bake for 10 minutes until lightly golden, then remove and cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (130°C fan). In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for about 2 minutes until completely smooth and free of lumps. Scrape down the sides of the bowl frequently - this attention to detail ensures a silky-smooth cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the caster sugar and cornflour, mixing at low speed until just incorporated. The cornflour helps stabilize your cheesecake, reducing the chance of cracking. Add the eggs one at a time, mixing on low speed just until each is incorporated. Overmixing introduces too much air and can cause the cheesecake to rise and then collapse during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the vanilla bean paste and sour cream with a rubber spatula until just combined. The sour cream adds moisture and a subtle tang that balances the sweetness. Pour this velvety mixture over the cooled crust, smoothing the top with an offset spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place your foil-wrapped springform pan in a large roasting tray and carefully pour hot water into the roasting tray until it reaches halfway up the sides of the cheesecake pan. This water bath creates gentle, even heat and adds humidity to the oven, preventing the cheesecake from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 55-65 minutes or until the edges are set but the center still has a slight wobble when gently shaken. The residual heat will continue cooking the cheesecake as it cools. Turn off the oven, crack open the door, and allow the cheesecake to cool in the oven for 1 hour – this gradual cooling prevents dramatic temperature changes that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and water bath, peel off the foil, and allow to cool completely at room temperature. Cover and refrigerate for at least 6 hours or preferably overnight. Patience here yields the perfect texture!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, run a thin knife around the edges of the pan and carefully remove the springform ring. Arrange marshmallows in a single layer across the top of the cheesecake, slightly overlapping them to cover the entire surface.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a kitchen blowtorch, carefully toast the marshmallows until they're golden brown and caramelized, moving continuously to prevent burning. If you don't have a blowtorch, place the marshmallow-topped cheesecake under a preheated grill (broiler) for about 30 seconds, watching constantly until the marshmallows turn golden brown. The caramelization creates that distinctive toasted flavor that pairs beautifully with the creamy cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the toasted marshmallows cool for a few minutes before slicing. For clean slices, dip a sharp knife in hot water and wipe dry between each cut. Dust with a little icing sugar if desired, and serve immediately while the marshmallow topping is still slightly warm and at its most glorious contrast with the cool, creamy cheesecake beneath.</li></ol>