Baked Marshmallow Fluff Cheesecake—Prototype 1:
I decided to take a chance on a brand of marshmallow cream that has been popular, at least in the Boston, Massachusetts, area—the North Shore's own Marshmallow Fluff. This is modeled primarily after Prototype 1 of my pecan cheesecake. But out of my concern about the crust's cinnamon flavor being somewhat too strong—at least for cheesecake flavors like pecan and probably marshmallow as well, I reduced this spice here (and with it, some of the brown sugar also).
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 2 pounds of yogurt cheese, derived from two 32-ounce containers 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 16 ounces (1 pint) of whipped, lowfat cottage cheese.

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

Pour this crust mixture into pan (9 to 9 1/2 inches) 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, this increases leakage risks).

4 tablespoons melted or softened butter
1 cup granulated sugar
1/4 cup all-purpose flour
3 tablespoons arrowroot
5 cups (40 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 teaspoons 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.
4 eggs

Pour on top of crust. Bake in tub at 300 degrees for 105 minutes (if using a 9 1/2" pan). Then cool down while still in oven (with this oven shut off) and in tub with door slightly ajar for an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 105 minutes, then remove from pan and refrigerate.

Marshmallow Fluff Cheesecake—Prototype 1

I did not have high expectations for this one providing a readily detectable marshmallow flavor, and indeed I could not pick it up. But this cheesecake was still very tasty. A small amount was left over after being served among a modest snack selection at Living Hope Church.

I also felt that this prototype could use a little more firmness.

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