Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream
  • ½ cup (115g) marshmallow cream (store-bought or homemade)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) water
  • 3 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Bake the Crust: Bake the crust at 350°F (175°C) for 8-10 minutes, until lightly golden. Let cool completely.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream. Gently fold in marshmallow cream.
  4. Pour and Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the centre still jiggles slightly.
  5. Cool the Cheesecake: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  6. Make the Marshmallow Whip Topping: Combine sugar and water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Bring to a boil and cook until the syrup reaches 240°F (115°C) on a candy thermometer, or forms a soft-ball stage.
  7. Whip the Egg Whites: While the syrup is cooking, beat egg whites with cream of tartar and salt until stiff peaks form.
  8. Combine and Finish the Marshmallow Whip: Slowly pour the hot sugar syrup into the egg whites, beating constantly. Continue beating until the mixture is glossy, thick, and cooled. Stir in vanilla extract.
  9. Frost and Serve: Spread the marshmallow whip evenly over the chilled cheesecake. Optionally, toast the topping gently with a kitchen torch. Slice and serve chilled.