Baked Dulce De Leche Cheesecake—Prototype 3:
For this latest prototype, instead of blending the caramel sauce fully into the batter, I decided to "give it a swirl"!
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.

Caramel Sauce:
Empty two 14-ounce cans of sweetened condensed milk (nonfat recommended) into a container to be used for heating (warning: do not use the cans themselves for heating, due to the possibility of the high heat causing the cans' inner material to react with—or somehow adversely affect—the milk). There is more than one way to heat this sweetened milk until it turns brown. One of them is to microwave the milk at medium power for a few minutes, then cut the power to medium-low and microwave for a few more minutes. Stir the contents frequently while heating. Another option (which takes more time) is to place the container on top of another one which itself contains boiling water. Simmer all this on a stove for about a couple of hours or so (or until the contents are noticeably thick and/or show a light brown or caramel-like color), stirring often. Alternatively, put it into an oven at about 400 to 425 degrees—but tightly cover the milk's container (just that one, not the container with the hot water) with foil—and bake about one to two hours, or until the mixture is brown enough.

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

Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 5-10 minutes, depending on the mixture's thickness (closer to 10 minutes if thin enough to be fully distributed across the pan's bottom by gentle shaking, closer to 5 minutes if thick enough to require spreading out this mixture by pressing on it with a utensil and/or fingers), then cool enough to comfortably touch at least the pan's upper sidewall.

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

Expect about 7 cups of the resulting batter (of course, that's before adding any caramel sauce), but do not add this to the pan all at once. Rather, this needs to be done in five installments. Wrap the pan in foil just before adding the first installment (no earlier than that—the goal here is to minimize the foil's disturbance in order to minimize its leakage risk).

For each of the first four installments, gently scoop about 1 1/2 cups of batter into the pan. Spoon about 1/4 of the caramel sauce in scattered areas on top of the batter. Then swirl this sauce with a knife—carefully (try to keep its tip from going below the batter installment being added at that point). After adding an installment, bake the pan with its contents for 15 minutes. For each of the first three installments, bake at 325 degrees. For the fourth installment, reduce the temperature and bake at 300 degrees. For all four installments here, bake with the pan in a tub filled with at least 1/4 to 1/2 inch of boiling water, but (to reduce spillage risks) do not fill the tub all the way at this point, because the whole tub-and-pan assembly is going to need to be removed from the oven (in order to comfortably add contents to the pan) between installments.

After all this is done, there should be about a cup of batter left, with 60 minutes of baking time reached at this point (15 minutes for each of the first four installments). Now comes the fifth installment—carefully add the last of this batter (do not add any more caramel sauce at this point) on top of the pan's other contents. Try to fully coat the entire surface, especially wherever any caramel sauce may be showing. Next, return the entire pan-and-tub assembly to the oven. At this point, fill up the tub generously with boiling water. Resume baking at 300 degrees for another 55 minutes (based upon usage of a 9 1/2" pan).

Afterward, shut the oven off, and leave its door slightly ajar, with the cheesecake still inside—and in the tub—for an hour. Next, remove the cheesecake from the oven and tub, and—for a bit of a "turtle effect", if desired—add a border of chocolate chips around the edge of this cheesecake. Continue to cool it down at room temperature for another two hours. After doing so, remove the cheesecake from pan and refrigerate.

Dulce De Leche Cheesecake—Prototype 3 (whole) Dulce De Leche Cheesecake—Prototype 3 (sliced)

This one came out too soft. The cheesecake seemed almost ready to come apart if I removed it from the pan's bottom. The baking times that I used were based on a couple of "cookie" cheesecakes that I made in the past, namely Chocolate Chip Cookie Dough—Prototype 3 and Cookies+Creme—Prototype 9.

Perhaps the caramel sauce was too wet (thus reducing the batter's stability), in comparison with the cookies. I also felt that I cooked the sweetened condensed milk for too long, making the resulting caramel sauce too thick. It was difficult for me to swirl it around within the batter.

At least I could pick up a little noticeable caramel taste. This cheesecake was served at Living Hope Church among a number of refreshments, including small, lunch-type sandwiches. The fellowship hall activities included an annual church meeting at some point (maybe close to an hour) after worship services. Less than one eighth of the cheesecake remained as of what was probably about a couple of hours after the services ended.

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