Baked Banana Cheesecake—Prototype 5:
This one is almost identical to a double version of Prototype 4's recipe. However, the arrowroot is slightly increased to a more workable amount, and the oven time is increased.
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.

4 oz. banana puree
2 oz. melted, white chocolate
1 cup (8 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1/4 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla
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.

4 tablespoons melted or softened butter
1 1/4 cups granulated sugar
12 ounces of banana puree
1/4 cup all-purpose flour
3/8 cup arrowroot
40 oz. (5 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 teaspoons vanilla
4 eggs

Pour on top of crust. Bake in tub at 300 degrees for 120 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 120 minutes, then remove from pan and refrigerate.

Banana Cheesecake—Prototype 5

One crust option was to omit its banana puree, but I chose to still include it for this prototype. The banana flavor itself was terrific, both in the crust and in the batter. But I was hard-pressed in seeking more of a cheesecake-like presence. However, I felt that the amount of banana puree used in this prototype was just right—not excessive. Instead, I reasoned that perhaps a bit more tartness was needed (think: all yogurt cheese next time, instead of the 2-to-1 cottage combo).

There was an interesting coincidence in my making this one. The day that I selected—in working around my work schedule—to make it, January 16th of 2015, happened to be my niece's—Rebecca's—birthday! About three years earlier, my brother Eric, his wife Jean and their daughter "Becca" came out to visit me, and beforehand I asked them to pick a cheesecake flavor for their enjoyment upon arrival. That decision was ultimately left with Rebecca, who chose banana. So I baked my third banana prototype back then.

Although my niece could not make it to my place for this more recent prototype, it was still my wish to, somehow, dedicate this cheesecake in her honor.

This one was actually served at Living Hope Church, among a modest snack selection. Although attendance was fairly high, there remained about 1/4 of the cheesecake left after what was probably close to an hour (maybe not too many people were in the mood for banana). I later saw someone leave with the last few slices (I was guessing that these would be given to those who could not make it to the church on that day).

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