Ingredients
For the base
4 chocolate cookies, crumbled
For the filling
150ml/5fl oz double cream whipped
125g/4oz greek yogurt
2 tbsp soft brown sugar
For the topping
2 large handfuls of mini marshmallows
Method
1. Place the crumbled cookies into a chefs' ring.
2. In a bowl mix the double cream with the yoghurt and brown sugar.
3. Place the creamy mixture on top of the cookies and flatten out.
4. Blowtorch the sides to melt the cheesecake, and gently release the cake ring.
5. Place the marshmallows on top of the cheesecake. Blowtorch the marshmallows until just melting and serve.
