Cheesecakes have been a favorite dessert for ages. Until recently, however, many people, especially first-time bakers, have found them challenging to make. With new kinds of recipes, like this one using a surprise ingredient – marshmallow fluff – just about anybody can make a cheesecake nowadays.

Not only are cheesecakes delicious, they’re also versatile. They can be served plain, or you can spread a can of your favorite pie filling over the cake when it’s cooled. If you prefer something a little more elegant, just drizzle caramel ice cream topping over the baked cheesecake and then swirl some melted chocolate over the caramel, add a few pecans and you have a turtle cheesecake. But, be sure you have a firm cheesecake base before adding toppings.

This cheesecake recipe tastes yummy enough to stand alone without additional toppings. The only sugar added to this cheesecake is in the graham cracker crust, so it’s not an overpoweringly sweet cheesecake and one you’ll want to make often.

MARSHMALLOW FLUFF CHEESECAKE

3 (8-ounce) packages cream cheese, softened

1 (7 1/2 ounce) jar marshmallow fluff

3 tablespoons flour

2 large eggs

1/2 teaspoon almond extract

Sprinkle of cinnamon

1 (9-inch) unbaked graham cracker crust

Preheat oven to 350 degrees. Put all the packages of softened cream cheese into a medium-size mixing bowl and beat with a hand mixer until smooth and creamy.

Add jar of marshmallow fluff and blend with a mixer on low until just combined. Add flour, a tablespoon at a time, blending by hand with wooden spoon until incorporated into cheese mixture.

In a separate bowl, beat two eggs until semi-fluffy and add gradually to the cheese mixture. Stir until smooth and add almond extract.

Pour mixture into the crust and sprinkle with cinnamon. Bake for 45 minutes or just until the edges begin to brown. Turn off the heat and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Remove the cheesecake in the pan to a wire rack and let cool completely. Cover and refrigerate for at least 4 hours before serving. Serves 10-12.

Note: You may make your own graham cracker crust by combining 24 crushed (2-inch) graham crackers; 1/3 cup melted butter; and 1/4 cup sugar and then mixing until blended. Using the back of a spoon, press the mixture into the bottom of a deep-dish or 9-inch cake pan.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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