Ingredients
Scale
- 1 ½ cups graham cracker crumbs (you can substitute digestive biscuits or vanilla wafers)
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 cup marshmallow fluff (or you can use homemade marshmallow cream for a more personal touch)
- 2 tablespoons all-purpose flour (optional, for a firmer texture)
- Pinch of salt
When I make this with Mama Lou, she always insists on the freshest cream cheese and the homemade marshmallow cream she learned from her mother. But for busy days, the store-bought marshmallow fluff works beautifully and keeps things simple.
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press evenly into the bottom of the springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes. This step reminds me of Mama Lou’s patience—she always said, “Take your time to make it smooth; the texture matters.”
- Add the sugar and beat until combined, scraping the sides of the bowl as needed.
- Mix in the vanilla extract and a pinch of salt.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Overbeating can add too much air, so I gently fold the last addition to keep the batter dense and creamy.
- If using, gently fold in the flour for a firmer cheesecake texture.
- Pour the cream cheese mixture over the chilled crust in the springform pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 50-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. This wobble is key—it reminds me of the times Ouma and I would peek through the oven window, eagerly waiting for that perfect moment.
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, spread the marshmallow fluff evenly over the top of the cheesecake. For an extra special touch, I like to use a kitchen torch to lightly toast the marshmallow topping, just like Mama Lou did during holiday gatherings, which adds a beautiful golden color and subtle caramel flavor.
- Refrigerate for another 30 minutes before serving to let the marshmallow set slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
