Baked Chocolate Cheesecake—Prototype 11:
The crust's sugar and, especially, its milk got boosted in the last few prototypes. I felt that the cocoa should be given a little boost as well. Cutting down the batter's salt (see Baked Eggnog Cheesecake—Prototype 10, for more info on this change) also seemed like a good idea.

With this change affecting both the crust and the batter, and in light of my wanting to revert at some point to whole-numbered prototype designations, I felt that I would move the
Baked Chocolate Cheesecake designation beyond the "10.x" series and call this version "Prototype 11", rather than "Prototype 10.6". By now it was time to get out of the "late 1980's cheesecake prototype numbering system" and bring things up to date for this 21st century scrapbook.

Upon checking my 1980's cheesecake prototypes, it looked like 7 of them were specifically chocolate ("Prototype 4" through "Prototype 10" under that arrangement), and I did not (from what I best recall) get involved with crust experiments back then. If I were to resume prototype numbers solely for the chocolate batter in this 21st century scrapbook (i.e., pick up on the chocolate batter where the 1980's experiments left off, calling the first chocolate cheesecake prototype of this scrapbook "Baked Chocolate Cheesecake—Prototype 8"), then "Scrapbook Prototype 10.1" could be thought of as "Prototype 8" (butter replacing margarine), "Scrapbook Prototype 10.2" (as well as "10.3", "10.4" and "10.5") could be thought of as "Prototype 9" (1 teaspoon vanilla being added), and "Scrapbook Prototype 10.6" (this current recipe here, which I wanted to rather call "11") could be thought of as "Prototype 10" (salt being reduced to 1/4 teaspoon), the integers 8, 9 and 10 all being in sequence with the 1980's chocolate experiments. But the "10 series" designation had already been in use by the
Baked Chocolate Cheesecake "21st century scrapbook system", so that would present a problem in calling this latest version "Prototype 10" here. What if I were to further bump up the number each time for changes made solely to the crust (not to the batter)? That's 3 "crust-only" modifications ("10.3", "10.4" and "10.5"), so this recipe's proposed "Prototype 10" designation could instead be "Prototype 13".

The batter votes for a not-so-eligible "10". The crust, not wanting to be "counted out", casts its ballot for a more-eligible "13". The midpoint would be "11.5", but I wanted only an integer. Since the batter dominated over the crust, I thought it would be a good idea to move from "11.5" to the nearest integer in the batter's direction, and this resulted in yet another reason to go with the number "11" (in addition to it being the lowest eligible integer here). So "Baked Chocolate Cheesecake—Prototype 11" it is for this particular version in this 21st century recipe scrapbook. For now, I felt that this number was a reasonable compromise. Should I make subsequent variations for
Baked Chocolate Cheesecake (whether for the batter only, crust only or both of them), the plan would be to use "12", "13", "14", etc.
Repeat Prototype 10.5, but...
For the crust, boost cocoa powder by 1 teaspoon, to 1 1/3 tablespoons.
For the batter, reduce salt by 1/4 teaspoon, to 1/4 teaspoon.

The latest update for the ingredient lists...

4 oz. semi-sweet chocolate, melted
1 1/3 tablespoons cocoa powder
1/3 cup skim milk
4 oz. lowfat cottage cheese, whipped (no-salt-added recommended)
3/8 cup granulated sugar
1 teaspoon vanilla (next to last ingredient here)
2.2 oz. finely ground Bran Buds

1/2 cup skim milk
2 tablespoons melted butter
3 tablespoons cocoa powder
7/8 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 cups lowfat cottage cheese, whipped (no-salt-added recommended)
1 teaspoon vanilla
2 eggs
This one went over very nicely at the Sports Page, and Steve, in particular, could hardly stop raving about this Prototype. Of all the treats that I brought—for him, Lesa and others in their company to enjoy—this seemed to be one of his favorites, perhaps even his #1 favorite, at least up to this point. I myself felt that both the filling and the crust were terrific!

Back to my bushy homepage