There is something about the creaminess and fruitiness of Ambrosia that keeps you coming back for more. In fact, it’s hard to come by anyone who would disagree with me. Growing up, Ambrosia was always such a heavenly dessert and was so popular that there would never be any left over for a second helping. Now as an adult, I can whip this dessert up whenever I like – and I do!
I mentioned the word heavenly, because that’s exactly what Ambrosia is. Originating from Greek mythology, Ambrosia was considered the food of the Gods, and rightly so! So if the Gods enjoy a creamy yoghurt dessert full of marshmallows, chocolate and fresh berries, count me in. These delicious ingredients and flavours had me thinking, could I fuse this heavenly dessert with another favourite of mine, the cheesecake?
Well here you have it, all those delicious elements of a moreish Ambrosia, fussed into a smooth and fluffy cheesecake. You can change up the Ambrosia fillings to your own taste, or simply keep it simple. Regarding the base however, I like to use a fruity spiced biscuit to keep the recipe fruity, yet add complementary flavours of honey and cinnamon. I’ve also heard that a chocolate or vanilla biscuit base works well too.
- 160g Fruit Digestive Biscuits
- 80g Butter
- 400g Cream Cheese (Full Fat)
- 450g Fruit of the Forest (Berry) Yogurt (Full Fat)
- 100g Caster Sugar
- 300ml Cream
- 3 Teaspoons Gelatine
- 2 Tablespoons Boiling Water
- 100g Chocolate
- 100g Marshmallows
- Fresh Berries
First you'll need to line or spray a 20cm springform cake tin and set aside.
To make the base, first melt the butter in a medium sized saucepan.
Next, add the fruit digestive biscuits to a food processor and blitz to a fine crumb before combining with the melted butter. Mixing until well combined.
Evenly press the biscuit mixture into the base of the prepared tin and place in the freezer while you make the cheesecake filling.
First, cut marshmallows in quarters and finely chop up chocolate before setting aside.
Next whip the cream until it reaches a soft peaks, then also set aside.
In a ramekin or small bowl, pour in the boiling water and sprinkle the gelatine over top, mix to devolve and then leave to cool slightly.
For the cheesecake filling, add the cream cheese and sugar to a large bowl and beat on high with a hand-held beater until smooth and sugar has dissolved.
Add the yoghurt to the cream cheese and incorporate on a lower speed. Turn the beater back up and add the gelatine mix, beating until all well combined.
Add the whipped cream, marshmallows and chocolate and gently fold through until smooth. Make sure you don't overmix.
Pour the cheesecake filling over the prepared base and smooth the top. Place in the fridge either overnight or for at least 3-4 hours until set.
When the cheesecake has set, remove from the tin and add some extra dollops of whipped cream, fresh berries and finally grate some more chocolate over top. Now, enjoy a slice of Ambrosia Cheesecake fit for the Gods.
This Ambrosia Cheesecake has been one of my most visited recipes here on Baker Gatherer and was originally shared on March 13th 2016. The original photos used for the recipe had gone unchanged until July 20th 2020. However since the original photos marked a milestone for Baker Gatherer and did it’s rounds on social media (especially during the Christmas period), I thought I’d still keep the photo here on the website to pay homage. This flashback is a chance to reflect on how far this recipe (as well as Baker Gatherer) has come since it was brought to life in 2016.