Baked Cherry Cheesecake—Prototype 7:
Alright, I normally have not been doing this kind of thing lately, but for this prototype I gave in and used Kool-Aid mix, artificial flavoring and all. But this was simply because I felt that the cherry preserves approach was not going to work out to my satisfaction, and I could not readily find cherry butter, which was really my first choice. At least the preparation would be simpler for this latest cherry cheesecake.
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
7/16 cup (3/8 cup + 1 tablespoon) Cherry Kool-Aid (pre-sweetened) mix (about the same amount of mix that would be needed as if to make 1 quart of the drink itself, but do NOT rely on the package's enclosed scoop)
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
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 105 minutes (if using a 9 1/2" pan). Then shut off oven and cool cheesecake down while still in it (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.

Cherry Cheesecake—Prototype 7

What a bright, red look with a bright, cherry taste! I hardly had a problem picking up this flavor, and it did not overwhelm the cheese presence either. As I anticipated, the firmness was decent as well. If only I could attain this same outcome with an all-natural version of Kool-Aid!

This prototype was gone in about 45 minutes at Living Hope, having been served among a relatively small snack selection. The turnout at this church seemed somewhat on the low side as well for that Sunday.

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