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).

Baked Eggnog Cheesecake—Prototype 11 (tub arrangement)

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.

Baked Eggnog Cheesecake—Prototype 11

Well, I somehow got the impression that the cheesecake did rise during the "above-the-tub" baking, but not as high as in the "tub-less" prototypes (and whatever resulting rise occurred, at least the top surface appeared to settle evenly—as opposed to having higher edges). I felt that the outer edge's taste and texture hopefully still turned out okay. The crust also seemed to be just right.

This prototype had a taste that was somewhat strong on the nutmeg.

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