Marshmallow Whip Cheesecake
Today's recipe will give you reason to get excited because this one is simply irresistible. Get ready for this "Marshmallow Whip Cheesecake" Before we give you the details of this recipe, it's best that we share some interesting facts about cheesecakes, so you would appreciate this delicious dessert even more. You’ll be surprised to know that this type of cake has been loved even back in ancient Greece. A book mentioning it for the first time was published during that era by Aegimus, a Greek physician.
Since then, cheesecake has evolved into a commercial and modern pastry that we all love today. The modern version first came out in 1872 by William Lawrence of Chester, New York. He made it by accident while he was trying to find another way to create something out of a Neufchater, which is a French cheese. It turned out that what he made was something with a lot of more weight and cream from a cheese that is yet to be ripe. There are two types of cheesecakes based on how they are made and one is called the American cheesecake and the other is English. You will know it is American when you see that cookie crumbs were made for it based. European cheesecakes have dried fruits and even spices involved and are all oven-baked.
This recipe is a good example of an American cheesecake, since you will use some Graham crackers for the base part. You will also need sugar and some margarine to form its crust. Now, for the filling, you will only need some large marshmallows, milk, cream cheese and some fat-free whip cream. You will also prepare a 9 by13 inch pan, because that's the size that you will place all the ingredients to form this amazing version of cheesecake, this size of cheesecake should also give you enough of the tasty recipe to enjoy it a couple of times!
This lovely cheesecake recipe variation looks so like and fluffy, your mouth will start watering just looking at it. The light and fluffy cream cheese filling recipe gets that way from melting the milk and marshmallows over low heat. From there you go onto beat the cream cheese, then adding the marshmallow mixture. You then cool the mixture and fold in some Cool Whip. This cream cheese/marshmallow/Cool Whip filling recipe, is like a big fluffy marshmallow combined with cream cheese goodness, irresistible! Once the area cheese/marshmallow filling is prepared, you can spread it unto the graham cracker crust and sprinkle with some of the remaining graham cracker crust you have put aside for a little added crunch. Then you refrigerate the Marshmallow Whip Cheesecake until set. This Marshmallow Whip Cheesecake will be even better the next day, so you can make it ahead of time, to save time the day you plan to serve it.
Marshmallow has also been around for a long time, dating back to ancient Egypt when the recipes called for extracting the tasty sap from the marshmallow plant and then mixing it with nuts and honey to make a tasty treat. The marshmallow plant can also be traced back to the gladiators in ancient Rome, who used the sap in preparation of their fights, by rubbing it on their bodies.
Nowadays we are so lucky because we can just go out and buy premade marshmallows to be used in recipes, and for roasting over camp fires, which seems to be the most popular modern use of the tasty treat. You might even choose to make marshmallows from scratch, not a recipe that too many people seem to try, but incredibly delicious if you do. We still can't seem to resist roasted marshmallows sandwiched between two graham crackers, with a piece of chocolate, irresistible!
Learn MORE / Get RECIPE at Peacock Coffeehouse