Baked Strawberry Cheesecake—Prototype 1:
There is plain cheesecake. Then there are flavored varieties, of which I felt that strawberry has been among the most popular—but it has often been in the form involving a topping placed over plain cheesecake. As I have done with many other flavors, the recipe presented here features the inclusion of strawberry within the batter.
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.

Grease a 9 1/2" (or 9") pan, but do not wrap foil around it until just before the batter is added (spreading the crust in an already wrapped pan can result in greater disturbance to the foil, thus increasing leakage risks).

2 oz. melted, white chocolate
8 oz. (1 cup) yogurt cheese (see above)
1/4 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon 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.

4 tablespoons melted or softened butter
1 cup granulated sugar
14 oz. strawberry conserves (such as from Whole Foods Market)
1/4 cup all-purpose flour
3 tablespoons arrowroot
5 cups (40 oz.) yogurt cheese (see above)
2 teaspoons vanilla
4 eggs

Wrap the pan in foil, and carefully pour the batter on top of the crust. Bake all this in a tub at 300 degrees for 105 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 an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 105 minutes, then remove from pan and refrigerate.

Strawberry Cheesecake—Prototype 1

I had difficulty picking up the strawberry flavor in this one, but I still got plenty of favorable comments from others at Living Hope Church, where this cheesecake was served among a good amount of sweet treats and other snacks, on Palm Sunday of 2015. There remained about a couple of slices after what seemed to be over an hour, and I left those behind for others to enjoy at a small lunch that followed.

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