Name: Raspberry marshmallow cheesecake
Total time: 45 min
Yield: Serves 8
Ingredients: 100g butter; 200g digestive biscuits, crushed; 1 bag marshmallows, about 280g; 185ml milk; 500g full fat soft cheese; ½ tsp vanilla extract; 150ml double cream, softly whipped; 400g frozen raspberries, keep any juice

Cross-section of marshmallow cheesecake with raspberry base, on a plate

100g butter
200g digestive biscuits
crushed
1 bag marshmallows
about 280g
185ml milk
500g full fat soft cheese
½ tsp vanilla extract
150ml double cream
softly whipped
400g frozen raspberries
keep any juice

Method

step 1
Melt the butter and add the biscuits, mix well and press into the base and sides of a 22cm pie dish with sloping sides and around 3½cm deep.
step 2
Melt the marshmallows and milk together over a very low heat. Stir to stop them sticking and be careful not to burn the mix. Spoon into a bowl and cool completely.
step 3
Meanwhile, whip the soft cheese with the vanilla until it is smooth. When the marshmallow mix is cool, fold them together, then fold in the whipped cream. Dot raspberries all over the base of the cheesecake. Spoon the filling on top, making a dome in the centre rather than levelling it off. Chill overnight.
step 4
Purée the remaining raspberries with any saved juice, sieve and spoon over slices of the cheesecake to serve.