Baked Fluffernutter (Marshmallow Peanut Butter) Cheesecake—Prototype 1:
 
A few years ago, I made a few batches of Fluffernutter HiFi Buddy Bars, which featured Marshmallow Fluff, a popular marshmallow cream from Boston's North Shore. The Fluffernutter denotes a classic Fluff-and-peanut-butter sandwich enjoyed by many in this area. I more recently felt that I would attempt a cheesecake version.

I was initially going to formulate the marshmallow batter according Prototype 1 of my marshmallow cheesecake. But I ended up deciding to let the Marshmallow Fluff do all of the sweetening here. So the 1/2 cup of sugar (after factoring in the proportional, i.e., half recipe, adjustments) would be replaced by an additional 4 ounces of Fluff.
 
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 32 ounces of yogurt cheese, derived from two 32-ounce containers (that's 64 ounces altogether) of nonfat yogurt. If the resulting yogurt cheese falls below 32 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine one 16-ounce container of whipped, lowfat cottage cheese.

Crust:
2 oz. melted, white chocolate
1/4 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla
8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 oz. All-Bran, ground up

Place the resulting crust mixture into the bottom of a greased 9 1/2" (or 9") springform pan and pre-bake without tub at 300 degrees for 10 minutes, then cool enough to comfortably touch at least the pan's upper sidewall. Carefully wrap the pan in heavy foil afterwards (do not wrap it earlier—otherwise, the foil is likely to be more disturbed, thus increasing leakage risks).

Marshmallow Batter:
2 tablespoons melted butter (unsalted recommended)
2 tablespoons all-purpose flour
1 1/2 tablespoons arrowroot
20 oz. (2 1/2 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1 teaspoon vanilla
8 oz. Marshmallow Fluff (or other brand of marshmallow cream, if the Fluff brand is not available)—gradually mix this in and blend completely, before adding any ingredients below.
2 eggs

Carefully pour the batter on top of the crust and bake all this in a hot water tub at 325 degrees for about 40 minutes. Afterwards, take the tub-and-pan assembly out of the oven.

Add about 10 regular-sized marshmallows on top.

Return all this to the oven and continue baking at 325 degrees for another 20 minutes. After this is done, remove the tub-and-pan assembly from the oven and promptly add the batter indicated below.

Peanut Butter Batter:
2 tablespoons melted butter (unsalted recommended)
4 oz. peanut butter (unsalted recommended)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons arrowroot
20 oz. (2 1/2 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 eggs

Carefully scoop all of this batter, except for about 1 1/2 cups, on top of the marshmallow surface (it is best to do this around the edge of the pan and on top of the regular marshmallows and let the peanut butter batter flow to the surface's other areas) and return the tub-and-pan assembly to the oven, this time at only 300 degrees. Resume baking for about 15 minutes.

Next, remove the tub-and-pan assembly from the oven and carefully add the remaining peanut butter batter (try to coat whatever marshmallows float to the surface). Return all this to the oven, still at 300 degrees, and bake for about 60 more minutes (if using a 9 1/2" pan). Then shut off the oven and cool the cheesecake down while still in it (and in tub), with the oven door slightly ajar, for about an hour. Afterwards, remove the cheesecake (still in its springform pan) from the oven and tub and continue to cool it down at room temperature for another 2 hours.

After that, remove the cheesecake from its pan and refrigerate.

Fluffernutter Cheesecake—Prototype 1

It was hard for me to readily pick up a distinct marshmallow flavor. But that was probably due to my aging taste buds. Still, I—and many others at Living Hope Church—enjoyed this North Shore cheesecake. It was gone in about an hour, having been served on a Palm Sunday among a good-sized selection of other pastries (plus other kinds of snacks).
 

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