Baked Strawberry Cheesecake—Prototype 3:
It was time for me to take strawberry matters into my own hands. If it was difficult to get natural strawberry flavoring—or even natural strawberry drink mix—and the spreads were not working out to my satisfaction, I would settle for fresh strawberries and puree those in a blender (with the green stems removed first, of course).
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").

2 oz. melted, white chocolate
8 oz. (1 cup) 3-cheese blend (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.

1 1/4 cups granulated sugar
40 oz. (5 cups) 3-cheese blend (see above)
2 teaspoons vanilla
12 ounces of strawberry puree
1/2 cup 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 120 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 120 minutes, then remove from pan and refrigerate.

Strawberry Cheesecake—Prototype 3

I felt that this one came out too soft (which is why the above photo is showing the cheesecake with a little gash on the left—some of this cheesecake remained too stuck to the pan).

On the other hand, I felt that the strawberry flavor had a nice presence—"bright" and lively, yet it did not seem to be too tart. I had earlier considered adding more sugar in the future, but after I tasted this latest prototype, I reasoned that adding more sugar would probably begin to "dull" the strawberry taste. A young person—Michael—who often rated my cheesecakes that I brought to Living Hope Church, described this strawberry flavor as "spot-on". I served this cheesecake there at that time (in early April of 2016), among a modest snack selection, and it was gone in probably about half an hour. I was faced with a challenge for a future prototype: How to further firm up the cheesecake while maintaining a decent, strawberry taste.

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