Baked S'mores Cheesecake—Prototype 3:
This one involves a different approach—mix the marshmallows, miniature ones in this case, into the crust, rather than into the batter—plus some other minor modifications.
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time (allow at least 24 hours) 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.

Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it until just before the batter is added (spreading the crust in an already wrapped pan can result in greater disturbance to the foil, thus increasing leakage risks).

Graham Crust:
2 oz. melted, white chocolate
8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1/4 cup granulated sugar
1 tablespoon brown sugar
1/2 teaspoon vanilla
Completely blend the above ingredients first, then continue with the next ingredient, shown immediately below.
2 cups miniature marshmallows
Fully combine this with the other above ingredients, then continue afterwards with the last crust ingredient below, mixing it in quickly.
4 oz. cinnamon graham crackers, ground up (such as Annie's Cinnamon Grahams)

Place resulting crust mixture into bottom of the 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.

Chocolate Batter:
4 tablespoons melted/softened butter
3/8 cup cocoa powder
1 3/4 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons arrowroot
40 ounces (5 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 teaspoons vanilla
4 eggs

Wrap the pan in foil at this point. Carefully pour the batter over the crust and bake this cheesecake in a hot water tub at 300 degrees for 110 minutes (if using a 9 1/2" pan). Then shut off oven and cool the cheesecake down while still in it (and in tub), with door slightly ajar, for an hour. Afterwards, remove this cheesecake from oven and tub, and add a border of milk chocolate chips on top, around the cheesecake's edge (see photo below). Continue to cool it down at room temperature for another 110 minutes. After doing so, remove the cheesecake from pan and refrigerate.

S'mores Cheesecake—Prototype 3 (whole) S'mores Cheesecake—Prototype 3 (sliced)

I seemed to pick up a hopeful marshmallow presence in this one after I made it. The "marshmallowed" crust was particularly tasty. But upon pouring the chocolate batter onto this crust, quite a bit of it loosened up and promptly floated upward, especially with a number of marshmallows reaching the top. I reasoned that I would have to take a more careful approach in the future if I wanted the marshmallows to stay down (time to bring back batter installments).

I served this at a Living Hope barbecue-style meal. Other desserts were served. There ended up being a modest baked goods selection. About 1/6 of the cheesecake itself was left over. I took that back home, and the next day I brought it to a Memorial Day cookout at The Home Depot for my co-workers to enjoy.

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