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Baked Eggnog Cheesecake—Prototype 11:
Seems like maybe a little too much emphasis has been placed on the
"eggnog" in "eggnog cheesecake" (and too little on
"cheesecake"). This prototype is slightly mellower and sweeter.
So repeat Prototype 10, but make these changes for the batter:
Boost granulated sugar by 1/6 cup, to 2/3 cup.
Decrease rum extract by 1/2 teaspoon, to 1 teaspoon.
Add 1 teaspoon of vanilla extract (include this one when blending in the
lemon juice and rum extract).
Remember that only 1/4 teaspoon of salt is to be used here (not 1/2
teaspoon).
As for the bath approach, instead of placing the springform pan directly in
the hot "tub", put it immediately above it, preferably by
using a grate between the two (the "tub" itself being placed close
to halfway up in the oven).
In order to prevent steam from rising up into the bottom of the cheesecake's
pan, it is still advisable to wrap a piece of foil around its bottom.
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