Cotton Candy Cheesecake Dessert (Version imprimable)
Creamy cheesecake with cotton candy notes, graham cracker base, and playful toppings, served chilled.
# Composition:
→ Crust
01 -
190 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Filling
04 -
675 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
240 grams sour cream
07 -
5 millilitres vanilla extract
08 -
4 large eggs
09 -
Cotton candy flavouring or cotton candy syrup, optional
→ Topping and Garnish
10 -
Cotton candy
11 -
Sprinkles, optional
# Étapes de réalisation:
01 -
Preheat oven to 160°C. Grease a 23-centimetre springform pan.
02 -
Combine graham cracker crumbs, 50 grams granulated sugar, and melted butter in a medium bowl. Press mixture firmly into the base of the prepared pan.
03 -
Bake crust for 8 to 10 minutes. Cool completely.
04 -
In a large bowl, beat cream cheese with 200 grams granulated sugar until smooth and creamy.
05 -
Mix in sour cream and vanilla extract until well blended.
06 -
Add eggs one at a time, mixing thoroughly after each addition.
07 -
If desired, mix in cotton candy flavouring or cotton candy syrup for colour and taste.
08 -
Pour cheesecake filling onto cooled crust. Smooth surface with a spatula.
09 -
Place pan on a baking sheet. Bake for 50 to 60 minutes, until edges are set and centre is slightly jiggly.
10 -
Turn off oven and allow cheesecake to cool inside with door slightly ajar for 1 hour.
11 -
Remove from oven and let cool fully at room temperature.
12 -
Refrigerate for at least 4 hours, ideally overnight, until thoroughly chilled.
13 -
Top with cotton candy and sprinkles just before serving. Release from springform, slice, and serve chilled.
# Détails supplémentaires:
01 -
Ensure the cheesecake is completely cool before chilling to prevent cracks and achieve a smooth texture.