Baked Orange Vanilla Cheesecake—Prototype 3:
More than 1 1/2 years have passed since I made the previous prototype for this flavor. The latest one presented here features a change in the crust—replace one of the teaspoons of cinnamon with orange peel.
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
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 one 16-ounce container of whipped, lowfat cottage cheese.

2 oz. melted, white chocolate
8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon grated orange peel
1 teaspoon vanilla
2 oz. All-Bran, ground up

Place the resulting mixture in the greased 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.

4 tablespoons melted or softened butter
1 5/8 cups granulated sugar
1/2 cup orange juice
4 teaspoons grated orange peel
1/4 cup all-purpose flour
3 tablespoons arrowroot
40 oz. (5 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 tablespoons vanilla
4 eggs

Pour the batter over the crust and bake this cheesecake in a tub at 300 degrees for 105 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 105 minutes, then remove from pan and refrigerate.

New cooking range with cheesecake in oven Orange Vanilla Cheesecake—Prototype 3

This one, served among a good selection of sweets—particularly sugar cookies—at Living Hope Church, was a little over 3/4 gone within perhaps an hour...and after I devoured about 4 slices myself (because I happened to be more hungry and craving than usual). I felt that this prototype was pretty tasty, with a reasonable balance of flavors.

This particular cheesecake was the very first one that I baked in my newly-acquired cooking range, which I bought from my workplace, the Danvers East Home Depot.

Remember back when I served my previous orange vanilla prototype, I also took a trip to a Market Basket grand opening in Biddeford, Maine—and got to meet with Arthur T. Demoulas? While I did not take a grand opening trip on the same day as my providing my more recent prototype presented here, I did get to see "Artie T." a second time—more than a year after the Maine trip (and over half a year before I served Prototype 3)—this time at a grand opening in Revere, Massachusetts, a city that was home to my thrifty grandmother, Gertrude Hamilt, in much of her life—including when overlapping with my mine (and she lived near, and shopped at, an independent grocer that happened to be called "Arthur's Supermarket"—no known relationship to Mr. Demoulas, however).

Arthur T. and Joel (click here for bigger, fuller photo!) DeMoulas Market Basket combination logo
Here's a pic of the two of us at the new Revere store, with Arthur T. on the left and myself on the right. Note the banners, shown behind us, with the older combination DeMoulas & Market Basket logo (a favorite of mine for this grocer).

Gertrude Hamilt
That's my late grandmother (on my mother's side), Gertrude ("Gussie") Hamilt. Rest in peace, Nana—I love you!

The Revere store was, in fact, the first new Market Basket to open since the one in Biddeford.

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