Baked Maple Cheesecake—Prototype 4:
This one's a Fall 2012 update, yogurt cheese, arrowroot and all.
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.

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.

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.
This one had a great balance of maple flavor and "cheesey" taste with (at least what I have felt to be) the right amount of tartness!

And it fared nicely at Living Hope.

I also brought some of this cheesecake to Lesa and her dart team at Beverly's Italian Community Center, where it was well-received. Rick, from another ICC-based team, seemed to especially enjoy this dessert.

Back to my bushy homepage