Cloud Nine Cheesecake
Submitted by littlcookin1
A light and fluffy cheesecake made with cream cheese, cottage cheese, and frosting mix on a cinnamon graham cracker crust. Topped with fresh strawberries for an easy, airy dessert that lives up to its name.
YIELD
10 servingsPREP
25 minCOOK
35 minREADY
60 minNot every cheesecake needs to be a dense, three-pound brick. This one floats.
Cloud Nine gets its feathery texture from a clever trick: cottage cheese sieved smooth and blended with cream cheese and a prepared frosting mix. The frosting whips air into the filling, giving it a mousse-like lightness you won’t find in a traditional New York-style recipe.
The crust is a warm blend of graham cracker crumbs, brown sugar, cinnamon, and melted butter pressed into the pan. A quick bake, a chill in the fridge, and fresh strawberries on top finish it off.
Kitchen Tips
- Press the cottage cheese through a fine sieve to remove all lumps. This step is the difference between silky and grainy.
- Use dry curd cottage cheese if you can find it. Regular cottage cheese has more moisture and can make the filling loose.
- Let the cheesecake chill completely before slicing. The filling firms up as it cools and cuts much cleaner.
- Fresh strawberries are the classic topper, but blueberries or a drizzle of raspberry sauce work just as well.
Ingredients
Directions
Blend crumbs, cinnamon and brown sugar.
Add butter and mix well.
Press crumb mixture evenly over bottom and sides of 8 inch square pan.
Filling: Heat oven to 350℉ (180℃).
Soften cream cheese. Press cottage cheese and salt through sieve into large mixer bowl containing cream cheese; set aside.
Beat frosting mix as directed on package.
Mix cheese; gradually beat in prepared frosting and flavoring.
Pour into prepared pan. Bake 35 min. Cool; then refrigerate.
Top each serving with fresh or frozen strawberries, thawed.
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