Baked Peanut Butter Cheesecake—Prototype 1:
Time for another new baked cheesecake flavor! The prototype number starts at "1" here (just like with eggnog).

I have decided to shun the crust for now, focusing on just the batter.
2 tablespoons melted or softened butter
6 oz. unsalted peanut butter
1/2 cup skim milk (it is a good idea to warm this up first, at least if it is being directly added to the butter or a mixture dominated by it)
15 tbsp. (i.e., 1 cup minus 1 tbsp.) granulated sugar (note—of this one, 1/2 cup of it is specific to the cheesecake base recipe, and the other 7 tablespoons are specific to the peanut butter flavor)
1/4 cup flour
1/2 teaspoon salt
2 cups lowfat cottage cheese, no salt added
2 eggs

Blend all these ingredients together thoroughly, particularly the butter and eggs, then pour this batter into a lightly buttered 9" cheesecake pan. Promptly place in oven—preheated at 300 degrees—and bake for 90 minutes (or until cake tester comes out clean). Remove from oven, cool down to about room temperature, carefully remove from pan, and refrigerate.
Nice taste, great for a first prototype! This one got firm in the oven rather quickly.

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