This looks so good! I way prefers baked cheesecake to an instant, although cheesecake junkies will make do with the quicker versions when they need immediate cheesecake! I love my moms ancient version the best. It's no crust, baked Ina tube LAN, and labor intensive, it has cream cheese, sour cream,and cottage cheese. It's not overly sweet, which is fine, since we add a variety of pie filling toppings. Blueberry, strawberry, and pineapple (thickened ) are our favorites. It's labor intensive if done correctly because properly done, the cream cheese and cottage cheese should be creamed through one of those cone shaped sieve and dowel thingies that you ca still find in the canning section of most old time hardware stores. We have tried using a food processor instead, and those results are not good. The cake "breaks" and weeps and the consistancy is not right. The closest I've come is feeding thecreamcheese and cottage cheese through the food grinder attachment on my KitchenAid. I think maybe extruding is gentler and aerated the mixture some? Not sure, but the old way is the best way. And maybe that's why we didn't get it that often? Mom always says it was a real chore. My dad adored it though and we always got it on holidays and his birthday. That does sound quite time consuming, however sometimes when the final product is so great is it worth the struggle!-Jon

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