Ingredients
Scale
- 2 cups cream cheese (softened)
- 1/2 cup mascarpone cheese (optional for extra creaminess)
- 1 cup granulated sugar
- 2 teaspoons cotton candy extract
- 3 large eggs (room temperature)
- 1/2 cup sour cream (for a smooth texture)
- 1 tablespoon cornstarch (to smooth the batter)
- Pinch of salt
- Food coloring (pink or blue, optional, for color)
- Graham cracker crumbs (for crust, optional)
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) to prepare for baking.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and mascarpone cheese until smooth. Add sugar and cotton candy extract, mixing until well combined. Scrape the sides of the bowl as needed to ensure everything is incorporated.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition. This will ensure a light texture.
- Fold in the Sour Cream and Salt: Add the sour cream and a pinch of salt to balance the sweetness. Mix gently.
- Add Cornstarch: Slowly add cornstarch to ensure the batter becomes smooth and velvety.
- Prepare the Pan: Grease a springform pan with butter or non-stick spray, then wrap the outside of the pan with aluminum foil to prevent any leaks. If you prefer a crust, you can press graham cracker crumbs into the base of the pan before adding the batter.
- Bake: Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula. Bake for 55-65 minutes or until the center is nearly set but still slightly wobbly. Avoid opening the oven door too often to prevent cracking.
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracks from forming. After that, cool the cheesecake to room temperature, then refrigerate for at least 4 hours or preferably overnight for the best texture.
- Decorate and Serve: Once the cheesecake is chilled and set, decorate with edible cotton candy strands, edible glitter, or rainbow sprinkles. Fresh berries like raspberries or blackberries make a great contrast. For an extra fun touch, top with mini cotton candy puffs.
Notes
- Cotton Candy Extract: For the most authentic flavor, ensure you use a high-quality cotton candy extract that captures the sweetness of this classic treat.
- Storage: Store the cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months. Just thaw in the fridge before serving.
- Serving: Let the cheesecake sit at room temperature for about 15 minutes before serving for the best flavor and texture.