Baked Plain Cheesecake—Prototype 4:
My first three prototypes, in my quest for a plain-flavored cheesecake, were done back in the 1980's—and did not contain any crusts. The latest prototype presented here not only improves on the third batter back then, but adds a crust (with some cinnamon flavor, which I felt would complement the batter nicely).
1.5 oz. melted, white chocolate
8 oz. lowfat cottage cheese, whipped, no salt added
1 teaspoon lemon juice
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 teaspoons cinnamon
1/2 teaspoon vanilla
2.2 oz. Bran Buds, ground up

2 tablespoons melted or softened butter
1/2 cup granulated sugar
1/2 cup skim milk
1 tablespoon lemon juice
1/3 cup flour
1/4 teaspoon salt
2 1/2 cups (20 oz.) lowfat cottage cheese, whipped, no salt added
1 teaspoon vanilla
2 eggs

Bake at 300 degrees for about 100 minutes (i.e., with a 9" pan—but if using a 9 1/2" pan, make that about 90 minutes), or until cake tester comes clean (use a tub).

Plain Cheesecake—Prototype 4 (in-tub arrangement) Plain Cheesecake—Prototype 4

The taste was great, crust and all, for this plain one, which I brought to my cousin Rachel's house on one of my weekend getaways. One of her daughters, Mya, was especially delighted with it (likely having much more of it than anybody else in her family).

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