I somehow wanted some more firmness,
so I took a chance on pushing up the arrowroot a bit.
Repeat
Prototype 19,
but boost the batter's arrowroot by 2 tablespoons, to 1/2 cup.
I made this one with Oakhurst eggnog.
This cheesecake was easily firm enough. However, I felt that the texture
was sort of "rubbery". So perhaps I overdid it on the arrowroot.
But the taste itself was terrific. I had given considerations beforehand
to reducing or even eliminating the rum extract. But when I carefully
evaluated the taste of this prototype, I ended up reasoning, "Don't
reduce that rum extract!"
So I determined that it was better to stick with Prototype 19. But if I really
wanted more firmness, how about taking a chance on extended oven time?
See the later comments for that prototype.