2 x 170g packets White Wings Biscuit Base Mix
150g unsalted butter, melted
Fresh raspberries and icing sugar mixture, to decorate
280g packet pink and white marshmallows
2 x 250g blocks cream cheese, chopped, at room temperature
¾ cup icing sugar mixture
125g punnet fresh raspberries
300ml tub thickened cream
Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper.
Combine biscuit mix and butter in a large bowl until well combined. Press firmly over base and up side of prepared pan. Refrigerate while preparing filling.
To make filling, place marshmallows and 2 tablespoons water in a large saucepan. Stir over a low heat until melted and smooth. Remove.
Process cream cheese, sugar and raspberries in a food processor until smooth. Add marshmallow mixture. Process until combined. Transfer to a large bowl.
Beat cream in small bowl of an electric mixer until soft peaks form. Gently whisk into marshmallow mixture. Pour into biscuit case. Cover. Refrigerate for 6 hours, or overnight until firm.
To serve, remove side of pan. Transfer cheesecake to a serving plate. Top with raspberries. Dust with sifted icing sugar.
TIP! Biscuit base mix is available from the baking section of major supermarkets. If preferred, replace with a 400g packet digestive biscuits, crushed into fine crumbs and mixed with 150g melted butter.