Find the How to Make It Video below.

Marshmallow Cheesecake with Ghost Meringues

Ingredients

300 g/10.6 oz chocolate sandwich cookies

75g/2.65oz unsalted butter, melted

180g/6.35 oz mini marshmallows

50ml/1.45 oz milk

16oz cream cheese – room temperature

200m/6.75 oz heavy cream

1 tsp vanilla extract

For the meringue ghosts

2 large egg whites

200g/7 oz fine granulated sugar

1/8 tsp cream of tartar

black writing icing or edible ink pen

Method

STEP 1

Process cookies in a food processor and pulse to fine crumbs. Pour in the melted butter and pulse to combine. Line the side of a deep 8-inch springform pan with parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don’t worry if the edge is slightly uneven – this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.

 STEP 2

Combine marshmallows and milk in a saucepan set over low-medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.

 STEP 3

In a large mixing bowl, add cream cheese, cream, and vanilla extract. Mix using a whisk attachment. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled cookie base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.

 STEP 4 Meringues

Preheat the oven to 250º and line a sheet pan with parchment. Put the egg whites in a large, clean bowl with cream of tartar, and a pinch of salt and beat with an electric whisk until foamy – they should hold soft peaks when you lift out the beaters. Beat in the sugar 1 tbsp at a time medium speed until fully incorporated and the meringue is thick, shiny, and holds stiff peaks. Do not beat on high or meringues will split.

 STEP 5

Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the nozzle directly above the lined tray, pipe little blobs to make the meringue ghosts. Bake for 1 hr. 30 mins, then leave meringues in the oven to cool.

 STEP 6

When the meringues are cool, use an icing pen to draw faces on them. Carefully remove the cheesecake from the tin and put it on a plate or cake stand. Arrange the ghosts on top just before serving. Will keep it in the fridge for up to two days.