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Baked Peanut Butter Cheesecake—Prototype 1:
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.
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