Description
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.
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
Instructions
- In a saucepan on low heat
- combine marshmallows and milk. Cook until marshmallows are melted
- and mixture starts to boil. Remove from heat.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 3 hrs 20 mins
Servings: 8