Baked Maple Cheesecake—Prototype 6:
Another flavor gets updated in the fall of 2015! This latest maple prototype is based upon my major cheesecake batter overhaul earlier that year.
3-Cheese Blend (1CT-1NC-4YG):
Prepare ahead of time 32 ounces of yogurt cheese, derived from two 32-ounce containers (that's 64 ounces altogether) 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 8 ounces of whipped, lowfat cottage cheese and 8 ounces of softened Neufchatel cheese ("light cream cheese").

2 oz. melted, white chocolate
8 oz. (1 cup) 3-cheese blend (see above)
1/2 cup maple sugar
1/2 teaspoon maple flavoring
2 oz. All-Bran, ground up

Place the resulting mixture in a greased 9 1/2" (or 9") 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.

40 oz. (5 cups) 3-cheese blend (see above)
1 1/4 cups maple sugar
1/4 cup + 1 tablespoon (5 tablespoons altogether) arrowroot
2 teaspoons maple flavoring
5 eggs

Pour the batter over the crust and bake this cheesecake in a tub at 300 degrees for 110 minutes (if using a 9 1/2" pan). Then cool the cheesecake down while still in oven (with this oven shut off) and in tub with door slightly ajar for an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 110 minutes, then remove from pan and refrigerate.

Maple Cheesecake—Prototype 6

This one had a nice maple-and-cheese taste to it. Well over 3/4 of it was gone within about an hour at Living Hope Church (the cheesecake was served among a modest selection of other snacks).

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