Baked Peanut Butter Cheesecake—Prototype 3:
I felt that the peanut butter flavor in the previous prototype was on the strong side, at least when layering it with a baked chocolate cheesecake (perhaps Prototype 10.2 of that one?), so I considered reducing the flavor here (thus affecting the sugar as well as the peanut butter). Yet I still anticipated a decent peanut butter presence. Also, a crust has been added for this prototype. Furthermore, as I have been doing with a number of other cheesecakes lately, I cut the batter's salt in half.
2 oz. melted, white chocolate
2 oz. unsalted peanut butter
4 oz. whipped lowfat cottage cheese, no salt added
1/4 cup skim milk
1/3 cup granulated sugar
1/2 teaspoon vanilla (last ingredient just before the Bran Buds)
2.2 oz. Bran Buds, ground up

2 tablespoons melted or softened butter
4.5 oz. unsalted peanut butter
1/2 cup skim milk
5/6 cup (i.e., 1/2 + 1/3 cup) granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 cups whipped lowfat cottage cheese, no salt added
2 eggs

Bake at 300 degrees for about 95 minutes (with tub immersion), or until cake tester comes clean.
Cooking this cheesecake in a "tub" of water produced nice results (see Baked Orange Cheesecake—Prototype 4 for more details on this successful "in-the-tub" approach). I felt that the crust's taste turned out well. However, when I brought this cheesecake to the Sports Page, Steve quickly commented that the peanut butter was too strong. But Lesa (a big peanut butter fan) loved it a lot. I myself felt that this flavor was still somewhat too dominant for the batter, in light of the fact that this was supposed to be a cheesecake as well as a peanut-butter-flavored treat.

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