Baked Eggnog Cheesecake—Prototype 20:
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.

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