Baked Pecan Cheesecake—Prototype 2:
For this one, the crust's cinnamon was reduced (I forgot to also decrease the brown sugar here, in keeping with the cinnamon reduction). I also made some adjustments in hopes of firming up this cheesecake, yet avoiding an overcooked top surface.
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 2 pounds of yogurt cheese, derived from two 32-ounce containers 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 16 ounces (1 pint) of whipped, lowfat cottage cheese.

Pecan Filling:
1 tablespoon granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon xanthan gum
2 eggs
(Tip: blend these five above ingredients first—starting with the first four, then adding the eggs—before adding the other ones below.)
2 cups corn syrup
1 teaspoon vanilla
4 oz. chopped pecans (about 1 cup, after chopping)

Combine all the pecan filling ingredients in a saucepan before heating. Stir constantly over a roughly medium heat (not high—otherwise the mixture can easily leave a sticky, burnt residue on the bottom of the pan), bringing the mixture to a mild boil. Stir and cook carefully for about another 5 minutes, then remove from heat. Let this mixture sit until it is time to add it to the cheesecake batter (at which point the filling should still be at least warm enough that it spreads very easily).

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

Pour this crust mixture into pan (9 to 9 1/2 inches) and pre-bake without tub at 300 degrees for 10 minutes, then cool enough to comfortably touch at least the pan's upper sidewall. Carefully wrap the pan in heavy foil afterwards (do not wrap it earlier—otherwise, this increases leakage risks).

4 tablespoons melted or softened butter
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup arrowroot
5 cups (40 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 teaspoons vanilla
4 eggs
pecan filling (see above), prepared and slightly cooled (mix this in last, doing so just until thoroughly blended)

Pour on top of crust. Bake in tub at 300 degrees for 90 minutes (if using a 9 1/2" pan). Then cool down while still in oven (with this oven shut off) and in tub with door slightly ajar for 90 minutes. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 2 hours, then remove from pan and refrigerate.

Pecan Cheesecake—Prototype 2

I felt that this cheesecake was still too soft, but (hopefully) not quite as soft as the previous prototype. And the top did not seem overdone this time.

I served this latest cheesecake at Living Hope Church after a Sunday service which featured baptisms and testimonies. Although there was a good-sized turnout, about a quarter of Prototype 2 was left over (just like Prototype 1). A good selection of other baked goods, plus other snacks, were available as well.

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