Next, while the crust is cooling, I start making the cheesecake filling. In another mixing bowl, I beat the softened cream cheese until it’s nice and smooth, then I gradually add in the powdered sugar and vanilla extract. After that, I gently fold in the marshmallow fluff until it’s fully incorporated. The combination of cream cheese and marshmallow fluff is divine; the mixture becomes so light and airy, you’ll want to dip a spoon right in!
Now, I whip the heavy cream with the additional powdered sugar until stiff peaks form. This is where things get exciting! I fold the whipped cream into the marshmallow cheesecake mixture carefully to keep that fluffy texture intact. Once everything is combined, I pour this heavenly mixture over the cooled crust, smoothing it out with a spatula. Then, I cover it with plastic wrap and chill it in the refrigerator for at least four hours, though I often let it sit overnight for best results.
When I’m ready to serve, I remove the cheesecake from the springform pan and garnish it with mini marshmallows on top. The sight of it is always so inviting, and when I cut into it, the smooth, creamy filling just glides out. It pairs beautifully with a dollop of whipped cream if you want to take it to the next level!
Pro Tips for Best Results
To ensure my cheesecake comes out perfectly, I’ve tested the cream cheese. Make sure it’s at room temperature! Cold cream cheese can lead to lumps in your filling, and I’d rather not have that. I usually take it out of the fridge at least an hour before I start mixing.
Another tip I’ve learned through some trial and error is to always fold the whipped cream gently into the cheesecake mixture. If I mix too aggressively, I risk losing that wonderful airy texture that makes this cheesecake so special. So, a gentle touch is key!
Finally, don’t rush the chilling process. This cheesecake needs time to set properly; otherwise, I’ve found it can be too soft when I cut into it. I typically let it chill overnight, which builds anticipation and makes the first bite taste even sweeter!
Common Mistakes to Avoid
The first mistake I’ve made is not pre-baking the crust long enough. If you skip this step or don’t let it get a little golden, you’ll end up with a crust that’s too soft. Trust me, a few extra minutes in the oven can make all the difference! (See the next page below to continue…)