Baked Eggnog Cheesecake—Prototype 10:

Okay, let's give the crust another try. Its ingredient list at this point is as follows, with the latest changes noted:

4 oz. whipped lowfat cottage cheese
3 tablespoons granulated sugar
1 tablespoon brown sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (up from 1/8 teaspoon, for more flavor)
1/4 teaspoon rum extract (up from 1/8 teaspoon, for more flavor)
1/4 cup light eggnog (that's 4 tablespoons, a reasonable compromise between 2 tablespoons and 1/2 cup)
2.2 oz. finely ground Bran Buds

For the sake of flavor, the increase in the nutmeg and rum extract seemed like a reasonable compensation for the decrease in eggnog from its 1/2 cup usage in Prototype 7.

For the batter, repeat Prototype 9, but in light of the questionable need for salt—combined with a desire to cut down what seemed to be unnecessary sodium, reduce the salt from 1/2 teaspoon to 1/4 teaspoon (seemed like a reasonable compromise, in case the recipe still needed some salt).

Use the bath approach on this one, foil and all.
I discovered a soggy problem with this one. Looked like the foil, even if it was "heavy duty", still could not be relied upon to keep the water out of the cheesecake's pan, as some of it appeared to leak through and wet at least the crust. So after cooldown and removal, I put the cheesecake, upside-down (that's "crust-side-up"), back in the oven—but this time I used the broiler (as opposed to baking) for a few minutes, with the oven door ajar, in an effort to reduce the crust's sogginess. Inasmuch as I did not want the crust to be too dry, I didn't want it to be too soggy (a concern I had with Prototype 7) either.

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