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Baked Maple Cheesecake—Prototype 4:
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce
container of nonfat yogurt. If the resulting yogurt cheese falls below 16
ounces, add back enough of the whey (that was strained out from the yogurt) to
make up the difference. To this yogurt cheese combine 8 ounces (1 cup) of
whipped, lowfat cottage cheese.
Crust:
1 oz. melted, white chocolate
4 oz. (1/2 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1/4 cup maple sugar
1/4 teaspoon maple flavoring
1.1 oz. Bran Buds, ground up
Pour this crust mixture into pan (9 to 9 1/2 inches) and pre-bake without tub at
300 degrees for 5 minutes, then cool enough to comfortably touch at least the
pan's upper sidewall.
Batter:
2 tablespoons melted or softened butter
5/8 cup maple sugar
2 tablespoons all-purpose flour
1 1/3 tablespoons arrowroot
1/4 teaspoon salt
20 oz. (2 1/2 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1 teaspoon maple flavoring
2 eggs
Pour on top of crust. Then bake in tub at 300 degrees for 60 minutes (if using a
9 1/2" pan), cool (outside of oven and tub) for an hour, remove from pan
and refrigerate.
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