Baked Eggnog Cheesecake—Prototype 22:
Changes do happen! This latest eggnog-flavored update in December of 2015 is based upon my major cheesecake batter overhaul from a few months earlier. This prototype also is a batter-only recipe, baked in a rectangular pan.
3-Cheese Blend (1CT-1NC-4YG):
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 4 ounces of whipped, lowfat cottage cheese and 4 ounces of softened Neufchatel cheese ("light cream cheese"). All this should yield 24 ounces (about 3 cups).

24 oz. (about 3 cups) 3-cheese blend (see above)
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
1/2 teaspoon nutmeg
2 1/3 cups light eggnog
1/2 cup arrowroot
3 eggs

Place into greased 13" x 9" glass ("Pyrex") pan, bake in tub at 300 degrees for 90-100 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 90-100 minutes, then (with cheesecake still in pan) refrigerate.

Eggnog Cheesecake—Prototype 22

In light of the reduced cooking time, I felt that this one was still baked thoroughly enough. In fact, it seemed a little crusty on top, but that did not bother me too much. The oven-baking time was about 100 minutes (room-cooling time no less than that). The taste was great, and I brought this cheesecake to darts at the Italian Community Center for Lesa and others to enjoy. My latest eggnog prototype went over quite successfully there.

The next time I made this prototype, I reduced the oven-baking and room-cooling times to about 90 minutes each. The cheesecake still came out firm enough, and the top was less crusty. This dessert was served at Living Hope Church (among a modest snack selection), where about 2/3 of it was consumed. I took the rest home.

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