Baked Chocolate Cheesecake—Prototype 12:
Inasmuch as the crust had a nice chocolate taste to it, I wanted a richer cheese presence as well. I decided to swap out the 1/3 cup skim milk, replacing it with an additional 4 ounces—i.e., about 1/2 cup—of cottage cheese. It was a painstaking experience for me to arrive at this amount. But not only was this easier than attempting an equal "1/3 cup for 1/3 cup" exchange (or boosting the cottage cheese by an oddly 2 2/3 ounces!), but the amount of liquidity (or moisture) for the overall mixture would hopefully remain close (replacement of 1/3 cup of a thin, wet ingredient with about 1/2 cup of a somewhat thicker one).
Repeat Prototype 11, but...
For the crust, eliminate the skim milk, and boost the whipped cottage cheese by 4 oz., to 8 oz.
This resulted in a thicker crust. I think the taste may have indeed been slightly richer, perhaps with the cottage cheese's flavor barely being present—not easily detected, due its mild characteristic.

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