This is a very forgiving recipe. So long as you don't over whip the cream. It's really easy with two bowls, but I only have one and it's not a huge faff - just make sure to clean the bowl properly before adding the cream.
Ingredients
10 - 15 Marshmallows (1 cup mini marshmallows)
250g Digestive Biscuits
75g Soft Butter
400g Double Cream
500g Cream Cheese (at room temperature)
100g icing sugar
Instructions
As compared to the picture above, chop the marshmallows into chunks. A regular marshmallow in four pieces or so would be fine. Alternatively, pop them in the Thermomix and chop on speed 4 for 5 seconds.
Clean out the bowl (doesn't need to be washed)
Add the biscuits and the butter to the bowl and mix till it resembles wet sand. (30 seconds speed 5)
Sprinkle over the base of a cake tray, and press down so that it creates a firm and solid base for your cheesecake.
Put it in the fridge for a couple of hours and make sure to wash and properly dry the bowl.
When the base is ready, whip the double cream to stiff peaks. Keep an eye on it so it doesn't turn to butter. Add the cream cheese and icing sugar and mix (with the butterfly) (speed 2, 30 seconds).
Put the marshmallows on the base of the cheesecake, then pour over the cheese mix. (If you have a deep dish layer marshmallows, cheese, marshmallows, cheese).
Smooth the top and put in the fridge till you're ready to serve. You can eat this same day, but next day is even better!
I use a springform tin, gliding a knife around the edges to loosen first, then releasing and serving on the base.
Once released, decorate the top and serve.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2015/06/30/marshmallow-cheesecake-recipe/