Strawberry-mallow cheesecake recipe | Good Food
This pretty-in-pink, ricotta-based cake has a shortbread base and marshmallow topping, finished off with fresh strawberries and a dusting of icing sugar
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Ingredients
- 7 sheets leaf gelatine
- 500g strawberry plus a few extra small ones, halved, to serve
- 100ml milk
- 250g tub ricotta
- 140g caster sugar
- 300ml double cream
- 200g bag pink and white marshmallow snipped into quarters or use mini ones
- icing sugar for dusting
- 175g cold butter chopped
- 200g plain flour
- 85g caster sugar
- little sunflower oil for the tin
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