Baked Eggnog Cheesecake—Prototype 18:
The batter for this one reflects what I used in my first chocolate eggnog prototype. I was furthermore moved to add a gradual in-oven cooldown to this single-sized prototype here, due to the two cups of eggnog resulting in a large amount of batter (perhaps I should have given more time in the oven for Prototype 17 as well).
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 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 (1 cup) of whipped, lowfat cottage cheese.

1 oz. melted, white chocolate
1/2 cup (4 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 tablespoons granulated sugar
1 1/3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon vanilla
1.1 oz. Bran Buds, ground up

Pour this crust mixture into pan (9 to 9 1/2 inches) and pre-bake without tub at 300 degrees for 5 minutes, then cool enough to comfortably touch at least the pan's upper sidewall.

2 tablespoons butter, softened or melted
2/3 cup granulated sugar
1 teaspoon rum extract
1 teaspoon vanilla extract
2 1/2 cups (20 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 cups light eggnog
2 tablespoons all-purpose flour
3/8 cup arrowroot
1/4 teaspoon salt
1/2 teaspoon nutmeg
2 eggs

Bake, with tub, for about 90 minutes at 300 degrees. Next, turn oven off, leaving cheesecake in it (still in tub as well), with oven's door slightly ajar, for another 45 minutes. Afterwards, remove cheesecake from oven and tub, and let this cool off (cheesecake still in pan) for about 90 minutes. Then remove from pan and refrigerate.

Eggnog Cheesecake—Prototype 18

Now that looks a little more well done—and thus promising!

...and delivering! This cheesecake was delicious and well-received at darts (including, of course, by Lesa and Steve). Furthermore, I felt that the eggnog batter was easily firm enough to my satisfaction.

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