I adore cheesecake, but adding Marshmallow Fluff and strawberry sauce just takes it to the next level.
For the Marshmallow Fluff, I use the Marshmallow Cream Powder from LC Foods. It’s super easy to prepare—just mix it with boiling water, and it’s good to go! So convenient!
- For the crust:
- • 1 3/4 cups flour
- • 1/3 cup sugar
- • 1/3 cup softened butter
- • 1 egg
- • A pinch of salt
- For the filling:
- • 6 eggs
- • 1 1/4 cups sugar
- • 4 cups cream cheese
- • 1 cup sour cream
- • 1 cup heavy cream
- • Juice of 1 lemon
- • 1 tsp vanilla extract
- • 1/3 cup flour
- • 1 packet Marshmallow Fluff from RUF
- • 10 ounces strawberries
Preheat the oven to 320°F (160°C) for convection or 356°F (180°C) for conventional baking.
Mix all the crust ingredients to form a dough. Line a 10-inch springform pan (about 10 inches in diameter) with the dough (I use my hands, spreading and pressing it evenly) and create a raised edge.
Stir together all the filling ingredients (just until evenly mixed, don't overmix to keep the filling from becoming too airy) and pour onto the crust.
Bake the New York Cheesecake for about 1 hour. Let it cool afterward.
Prepare the Marshmallow Fluff according to the package instructions using boiling water. Spread the prepared Fluff over the cooled cake.
Puree the strawberries and spread the sauce on top of the Fluff just before serving.
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