Cotton Candy Cheesecake
User Reviews
5
Cotton Candy Cheesecake
Description
The Cotton Candy Cheesecake starts with a crust made from crushed graham crackers mixed with sugar and melted butter, pressed into pans and chilled. The filling blends softened cream cheese with sugar and stiffly whipped cream for lightness. Different Jell-O flavors (Berry Blue, Cherry, Lemon) are dissolved separately and incorporated to introduce layered fruity notes and bright colors.
This composite cheesecake offers a smooth, whipped texture contrasted by the crumbly crust. The use of multiple Jell-O flavors and cotton candy gives a distinctive sweet flavor profile resembling cotton candy's taste, enhanced by the creaminess of the cheesecake. The dessert is visually striking due to its vibrant colors from the Jell-O layers.
The recipe includes freezing the crust before adding filling to maintain firmness. Careful mixing ensures smooth consistency without lumps. Cotton candy is used as a final garnish or flavor echo, adding a light sweetness and unique presentation element.
Ingredients
Crust Ingredients
- 2 graham crackers crushed into fine crumbs, sleeves
- 1 sugar heaping tablespoon
- 1 butter stick, melted
Filling Ingredients
- 4 - 8 ounce cream cheese softened, packages of
- 1 cup heavy cream to whip
- 1 cup sugar
- 1 Tablespoon Jell-O Berry Blue flavor
- 1 Tablespoon Jell-O Cherry flavor
- 1 Tablespoon Jell-O Lemon flavor
- water
- Jell-O flavor Berry Blue
- Jell-O flavor Cherry
- Jell-O flavor Lemon
- cotton candy
Instructions
Directions
- With a blender, crush the graham crackers into crumbs and place in a dish.
- Add sugar and melted butter and stir.
- Press crumb mixture into your parchment lined pans and place in freezer.
- Mix heavy cream and 1 Tablespoon of sugar and mix on medium speed until the cream starts to thicken.
- Turn the mixer on high and whip until stiff peaks form.
- Put the whipped cream in a bowl and place in the refrigerator.
- Mix the softened cream cheese on medium speed until smooth.
- Add the sugar and blend until well mixed.
- Remove the whipped cream from the refrigerator and add it to the cream cheese. Blend until completely mixed. Place the bowl in the refrigerator.
- Boil 1 cup of water and while the water boils place 1 Tablespoon each of the Berry Blue, Cherry, and Lemon JELLO in separate large Ramekins.
- When the water boils pour 1/3 of the water into each of the Ramekins and stir the JELLO until dissolved. (Use separate spoons to stir the JELLO, so the colors and flavors are not blended together).
- Allow the JELLO to cool to room temperature.
- When the JELLO is cool, but not yet congealed, remove the cheesecake filling from the refrigerator, and divide it into three separate bowls.
- In one bowl pour the Berry Blue JELLO into the cheesecake filling, and stir well to blend. Add more of the powdered JELLO to the cheesecake filling to make the blue color desired.
- Continue to stir the filling until the JELLO is dissolved completely.
- Continue the same steps with the Cherry and Lemon JELLO.
- Remove the Spring-form pans from the freezer and starting with the blue layer, place an equal amount of the filling in the pans.
- Place the pans back in the freezer and allow them to stay in the freezer for about 45 minutes or until the filling is completely set.
- Place the cherry and lemon filling in the refrigerator while the blue layer sets.
- Continue these steps for the cherry and lemon layers.
- Finally, place the pans back in the freezer and set for at least four hours or overnight for best results.
- When you're ready to serve the cheesecakes remove the pans from the freezer and remove the Spring-form from the outside of the pans.
- Remove the bottom layers of the pans, and peel the parchment paper from the bottom.
- Open the packages of cotton candy and add a generous amount to the tops of the cheesecakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 108mg | 5% |
| Potassium | 72mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 39g | 78% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
