Baked Maple Cheesecake—Prototype 1:
Vermont was on my mind for this one. Shopping for maple sugar, unlike maple syrup, wasn't exactly an easy task, but I wanted a high enough concentration of maple flavor for this recipe, without using too much liquid (hence my preference for maple sugar over maple syrup). I was able to pick up some of this sugar at what seemed like a specialty store in the Green Mountain State.
4 oz. whipped lowfat cottage cheese (such as Hood, no salt added)
1/4 cup maple sugar
1/4 cup skim milk
Thoroughly blend these above 3 ingredients together. Afterward, quickly and vigorously mix in:
2.2 oz. finely ground Bran Buds

Grease a springform pan, 9". For best results take the bath approach—wrap this pan up to the sides with foil, in order to suppress water leaks (heavy-duty aluminum is a good choice).

Mix thoroughly together:
2 tablespoons butter, softened or melted
1/2 cup maple sugar
Then blend in:
1 teaspoon lemon juice
Then mix in:
2 cups (such as a 16-ounce container) of lowfat cottage cheese (such as Hood, no salt added)—whip this in a blender just until the curds no longer show, before adding to the above ingredients.
Next add:
1/2 cup skim milk
Follow up gradually with a dry combination of:
1/4 cup flour
1/4 teaspoon salt
Completely mix all of the above ingredients used so far, then finally add:
2 eggs (last ingredient here)—aim to get these at least fully mixed in (yet without overbeating, if possible).

Make sure that the oven is preheated to 300 degrees. If using the bath approach, have enough boiling hot water available, and fill a large "tub" with it and place this in the oven, close to halfway up.

Pour the batter into the springform pan. Next, put this pan into the oven. If using the bath approach, place the springform pan immediately above the "tub" (not into it!). Bake for about 90 minutes. Afterward, take the springform pan out of the oven, and let the cheesecake cool off. After it has cooled down to about room temperature, carefully remove it from the pan, and refrigerate.
Nice presence of maple flavor for a first prototype, at least for the batter, although I felt that the crust could use more sweetness and flavor.

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