happy halloween

Spooky Halloween marshmallow cheesecake

SERVES 12 PREP 30 mins plus at least 2 hrs chilling

COOK 1 hr 30 mins MORE EFFORT V

300g crème-filled chocolate sandwich biscuits
75g butter, melted
180g white mini marshmallows (ensure vegetarian, if needed)
50ml milk
500g full-fat soft cheese
200ml double cream
1 tsp vanilla extract

For the meringue ghosts

2 egg whites
200g caster sugar
black writing icing or edible ink pen

1 Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking 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.

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

Tip the soft cheese, cream and vanilla extract