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Marshmallow Cake

By: Lola Smith

"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."

Rate/Review | Read Reviews (24)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1/2 (10.5 ounce) package marshmallows
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 egg yolk
1/2 lemon, juiced
1 cup heavy cream
1 (9 inch) prepared graham cracker crust

Directions

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.