Baked Plain Cheesecake—Prototype 14:
 
The great cheesecake overhaul of 2015 continues! This one features an additional egg. So the typical basic formulation is now 1 egg and 1 tablespoon of arrowroot for every 8 ounces of the batter's cheese base (at this point consisting of cottage cheese and/or yogurt cheese, depending on the flavor)—simple!
 
Yogurt Cheese:
Prepare ahead of time 3 pounds of yogurt cheese, derived from three 32-ounce containers of nonfat yogurt. If the resulting yogurt cheese falls below 48 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference.

Crust:
2 oz. melted, white chocolate
8 oz. (1 cup) yogurt cheese (see above)
1/4 cup granulated sugar
3 tablespoons brown sugar
2 teaspoons cinnamon
1/2 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.

Batter:
1 1/4 cups granulated sugar
40 oz. (5 cups) yogurt cheese (see above)
2 teaspoons vanilla
1/4 cup + 1 tablespoon (5 tablespoons altogether) arrowroot
5 eggs

Wrap the pan in foil just before adding the batter (to minimize the foil's disturbance and therefore its leakage risk, do not put it on any earlier).

Next, pour the batter over the crust and bake this cheesecake in a hot water tub at 300 degrees for 110 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 110 minutes, then remove from pan and refrigerate.
 
This one was about 3/4 gone in perhaps close to an hour at Living Hope Church. The taste seemed to have somewhat of an "okay", tart "feel" to it. I also felt that this reformulated cheesecake could use some more firmness.
 

Back to my bushy homepage