Baked Maple Cheesecake—Prototype 3:
A lot of time elapsed between this maple prototype and the one before it. So I decided to bring some things up to date. One of them was for more batter—but not more crust. Therefore the cottage cheese, maple sugar, lemon juice and flour would get boosted here. Another feature involved pre-baking the crust, due to it being very wet at the start.

This is also the first maple prototype to be baked in the Frieling pan (nearly 9 1/2" big) that I received as a gift.
1/2 cup (4 oz.) whipped lowfat cottage cheese
1/2 cup maple sugar
1/4 cup skim milk
2.2 oz. finely ground Bran Buds

Pour this into pan and pre-bake at 300 degrees for 10 minutes, then allow to cool to touch.

2 tablespoons butter, softened or melted
2/3 cup maple sugar
1/2 tablespoon lemon juice
2 1/4 cups (20 oz.) whipped lowfat cottage cheese
1/2 cup skim milk
1/3 cup flour
1/4 teaspoon salt
2 eggs

Pour batter on top of crust in pan, and bake in hot tub at 300 degrees for about 100 minutes (if using a pan almost 9 1/2 inches big). Cool off in pan afterward, then remove from pan, and refrigerate.
Still delicious—the taste reminded me of pancakes with maple syrup—and another terrific hit at Living Hope Church in Beverly.

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