Baked Plain Cheesecake—Prototype 16:
This one closely repeats Prototype 15. However, I bought a box of graham crackers for the crust in Prototype 4 of my s'mores cheesecake and had plenty of leftover grahams as a result. So I felt that I would put them to good use here. Thus the plain cheesecake presented here features the same crust as the s'mores one, but without the marshmallows.
3-Cheese Blend (1CT-1NC-4YG):
Prepare ahead of time 32 ounces of yogurt cheese, derived from two 32-ounce containers (that's 64 ounces altogether) 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 8 ounces of whipped, lowfat cottage cheese and 8 ounces of softened Neufchatel cheese ("light cream cheese").

Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it yet (see below).

Graham Crust:
2 oz. melted, white chocolate
8 oz. (1 cup) 3-cheese blend (see above)
1/4 cup granulated sugar
1 tablespoon brown sugar
1/2 teaspoon vanilla
Completely blend the above ingredients first, then continue with the last one below.
4 oz. cinnamon graham crackers, ground up

Place resulting crust mixture into bottom of the springform pan and pre-bake without tub at 300 degrees for 15 minutes, then cool enough to comfortably touch at least the pan's upper sidewall.

1 1/4 cups granulated sugar
40 oz. (5 cups) 3-cheese blend (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 115 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 115 minutes, then remove from pan and refrigerate.

Plain Cheesecake—Prototype 16

This time, the brand of "1/3 less fat" Neufchatel cheese that I used was Cabot (a well-known cheese "cooperative" from Vermont).

This cheesecake was only slightly more than half consumed at Living Hope (I took the rest home), among a good selection of baked goods. Maybe this was also because a lunch was to follow soon after the church's regular, post-service "coffee hour".

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