Baked Eggnog Cheesecake—Prototype 21:
Sometimes, I have felt the need to use up some dairy products, such as cottage cheese, before their expiration. Here is a recipe with a new kind of cheese base. This one is batter only (no crust). It also uses a rectangular pan, rather than a round one.
2 cups (16 ounces) lowfat cottage cheese, whipped
4 ounces Neufchatel cheese ("light cream cheese"), softened
5/8 cup (1/2 cup plus 2 tablespoons) granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
1/2 teaspoon nutmeg
2 cups light eggnog
7 tablespoons (1/2 cup less 1 tablespoon) arrowroot
2 eggs

Place into greased 13" x 9" pan (such as a "Pyrex" glass type), bake in tub at 300 degrees for 120 minutes, shut oven off, leaving door slightly ajar, for 60 minutes, remove pan containing cheesecake from tub and oven and let cool at room temperature for 120 minutes, then (with cheesecake still in pan) refrigerate.
The top surface of this one seemed to end up being a little too "crusty". So I felt that, in the future, I should reduce the baking time (after all, this was with a 13" x 9" rectangular pan, not a 9" round springform, thus the rectangular version was considerably thinner).

But Lesa greatly enjoyed this one and actually preferred it crust-free (due to her medical incompatibility with the crust's wheat).

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