Strawberry-mallow cheesecake

• sheets leaf gelatine↗7
• strawberry↗500g g

  plus a few extra small ones, halved, to serve

• milk↗100ml ml
• tub ricotta250g g
• caster sugar↗140g g
• double cream↗300ml ml
• bag pink and white marshmallow↗200g g

  snipped into quarters or use mini ones

• icing sugar↗

  for dusting

• cold butter↗175g g

  chopped

• plain flour↗200g g
• caster sugar↗85g g
• little sunflower oil↗

  for the tin

Step-by-step instructions

1. 1

   First, make the shortbread base. Heat oven to 160C/140C fan/gas 3. Rub the butter into the flour and sugar until the mixture makes a sticky dough. You can do this by hand or in a food processor. Press evenly into the base of a non-stick 26cm springform tin and smooth with the back of a metal spoon. Prick all over with a fork, then bake for 25-30 mins until pale golden. Cool, then carefully oil the sides of the tin using kitchen paper.

2. 2

   To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds. Pour the milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the milk, then remove from the heat and stir to dissolve. Cool.

3. 3

   Stir the strawberry purée, gelatine mixture, ricotta and sugar together until smooth. In a separate bowl, whisk the cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.

4. 4

   Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.

5. 5

   Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.