Baked Plain Cheesecake—Prototype 5:
This is the very first cheesecake that I have made with a relatively new ingredient—yogurt cheese! I felt that I would directly replace the cottage cheese with this one. It was easy to make. Place some yogurt, such as lowfat or nonfat, into a coffee-filter-lined strainer, positioned over a bowl that's not too shallow. Put all this into the refrigerator for about 24 hours. A yellowish liquid, whey, drains out of the strainer and into the bowl during this time. Afterward, discard this whey or use it for some other purpose. What is left in the strainer at this point is a nicely thick, cream-cheese-like food. This is yogurt cheese, and its size is close to half of that of the yogurt used at the beginning. Pretty neat, huh? Just make sure that you avoid using a yogurt containing the likes of gelatin or guar gum, which can hinder the whey drainage process (for those of you in Eastern Massachusetts or Southern New Hampshire, try a plain, all-natural yogurt like Market Basket's).

With this new arrangement, another ingredient has made its debut in my recipe scrapbook with this particular cheesecake—arrowroot, a thickener which I felt that I should use together with the yogurt cheese. Because of the yogurt's tangy, tart taste, I decided to eliminate the lemon juice as well. Here, then, is a repetition of Prototype 4, but with the aforementioned changes (Prototype 5 is also the first
plain-flavored cheesecake that I baked in my relatively new, "9 1/2 inch" Frieling springform pan).
1.5 oz. melted, white chocolate
8 oz. lowfat yogurt cheese
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 1/4 tablespoons arrowroot
1/3 cup flour
1/4 teaspoon salt
20 oz. lowfat yogurt cheese
1 teaspoon vanilla
2 eggs

Remember, no lemon juice is needed. The tartness is provided here by the yogurt cheese.

Plain Cheesecake—Prototype 5, with Market Basket plain all natural lowfat yogurt, 1 1/2% milkfat

Bake at 300 degrees for about 85 minutes (if using a 9 1/2" pan), in a tub.
The lowfat yogurt that I used here (for making the yogurt cheese) came from Market Basket, with the milkfat being 1 1/2% (as opposed to only 1%).

Unfortunately, I was personally dissatisfied with the taste of the new batter. I could hardly find any cheese-like flavor in it. I was wondering if my cooking this "cheesecake" too long may have caused this. Perhaps this may have been too destructive to the yogurt cultures (maybe these were a good possible source of the cheese effect as long as they were alive?).

The taste was not bad. It just wasn't exciting. This prototype did go fast, however, at Living Hope (but probably due to too little food competition and a very big crowd on the day that this dessert was served).

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