Strawberry-mallow Cheesecake

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 7 sheets leaf gelatine
• 500g strawberries, plus a few extra small ones, halved, to serve
• 100ml milk
• 250g tub ricotta
• 140g caster sugar
• 300ml double cream
• 200g bag pink and white marshmallows, snipped into quarters or use mini ones
• icing sugar, for dusting
• 175g cold butter, chopped
• 200g plain flour
• 85g caster sugar
• little sunflower oil, for the tin

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) springform tin with sunflower oil and line the base with baking paper.

2. Rub the cold chopped butter into the plain flour and 85g caster sugar until it resembles breadcrumbs. Press firmly into the base of the tin and bake for 20 minutes until golden. Cool.

3. Soak the gelatine sheets in a bowl of cold water for 5 minutes until soft. Drain and squeeze out the excess water.

4. Warm the milk in a small pan over low heat. Add the marshmallows and stir gently until melted. Take off the heat, stir in the squeezed gelatine until dissolved, and let cool slightly.

5. Halve 250g of the strawberries and set aside. Blend the remaining 250g strawberries until smooth.

6. Beat the ricotta with 140g caster sugar until smooth. Whip the double cream to soft peaks and fold it into the ricotta mixture.

7. Slowly stir the cooled marshmallow milk into the ricotta mixture, then fold in the halved strawberries. Pour over the cooled base.

8. Swirl the blended strawberry purée over the top. Refrigerate for at least 4 hours until set.

9. Remove from the tin, dust with icing sugar, top with the extra halved small strawberries, and cut into 12 slices to serve.