Marshmallow pastel cheesecake Recipe

Name: Marshmallow pastel cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 60g Crushed Digestive cookie; 30g Melted butter; 250g Cream cheese; 65g Plain yogurt; 4Ts Vanilla sugar; 10g Lemon juice; 5g Leaf gelatine; 170g Whipped cream; Marshmallow; Food coloring (red, yellow, blue); Sprinkle

by Cooking Tree 2022-08-27

written by Cooking Tree 2022-08-27

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In Cooking Tree, Marshmallow pastel cheesecake is on the menu, and we’ll show you how to make it from scratch.

I made a pastel-toned no-oven cheesecake with marshmallows! It turned out to be a really lovely cake with marshmallows added to the three pastel colors that are often used.

This time, I used vanilla sugar instead of vanilla extract and it smelled a lot of vanilla.

You can make it in a no-oven on a hot summer day, and if you freeze it, you can eat it cool.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Marshmallow pastel cheesecake
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Rating: 5.0/5
( 50 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

60g Crushed Digestive cookie
30g Melted butter
250g Cream cheese
65g Plain yogurt
4Ts Vanilla sugar
10g Lemon juice
5g Leaf gelatine
170g Whipped cream
Marshmallow
Food coloring (red, yellow, blue)
Sprinkle

Instructions

Mix crushed daisy and melted butter.
Put marshmallows on the wall of the mousse mold, put (1) on it, and press it to make it flat.
Put cream cheese in a bowl and loosen it gently, then add plain yogurt and mix.
Add vanilla sugar and lemon juice and mix.
Add melted gelatin and mix, then add whipped cream and mix.
Divide the cream into 4 parts and mix food coloring in 3 places to make yellow, pink, and light blue.
Put blue cream in the freezer for 10 minutes, put yellow cream in the freezer for 10 minutes, put pink cream in the freezer for 10 minutes, and then harden
Add white cream and harden in the refrigerator for 2 hours.

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