Description
Indulgent cotton candy cheesecake offers a whimsical twist on classic desserts. Creamy layers and playful flavors combine for a delightful treat that delights taste buds and brings childhood nostalgia to your table.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Main Filling Ingredients:
- 4 blocks cream cheese (8 ounces/226 grams each), softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
Additional Filling Ingredients:
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup cotton candy, torn into small pieces
Topping Ingredients:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Additional cotton candy for garnish
Instructions
- Prepare the graham cracker foundation by preheating the oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the mixture evenly into the bottom of a springform pan, creating a compact base.
- Bake the crust for approximately 10 minutes until it achieves a light golden hue. Remove from the oven and allow to cool completely, ensuring a stable foundation for the cheesecake.
- In a large mixing bowl, whip the cream cheese until achieving a silky, smooth consistency. Gradually incorporate sugar, continuing to blend until fully integrated and lump-free.
- Fold in sour cream and flour, mixing until the texture becomes uniform and velvety. Introduce eggs one at a time, thoroughly incorporating each before adding the next to maintain a smooth mixture.
- Gently fold in vanilla extract and cotton candy pieces, distributing them evenly throughout the creamy filling. Take care not to overmix, which could introduce unwanted air bubbles.
- Transfer the filling onto the cooled crust, using a spatula to create an even, level surface. Place in the preheated oven and bake for 60-70 minutes.
- Check for doneness by observing a slight jiggle in the center while the edges appear set. Once baked, turn off the oven, slightly open the door, and allow the cheesecake to cool gradually for one hour to prevent cracking.
- Remove from the oven and let the cheesecake reach room temperature. Refrigerate, covered, for a minimum of 4 hours or overnight to enhance flavor and set the texture.
- Prepare the whipped cream topping by beating heavy cream with powdered sugar until stiff peaks form. Spread or pipe the cream over the chilled cheesecake.
- Garnish with fresh cotton candy pieces immediately before serving to maintain their delicate, fluffy texture. Slice and serve chilled for optimal enjoyment.
Notes
- Create a perfectly smooth cheesecake by ensuring all ingredients are at room temperature before mixing, which helps prevent lumps and creates a silky texture.
- Prevent cracks by avoiding overmixing the batter and using a water bath method during baking, which provides gentle, even heat and maintains moisture.
- Customize the cotton candy flavor by experimenting with different colored or flavored cotton candy pieces, allowing for unique variations and personal twists on the classic recipe.
- Accommodate dietary needs by substituting graham cracker crust with gluten-free alternatives like almond flour or crushed gluten-free cookies, making the dessert accessible to more people.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg