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Baked Eggnog Cheesecake—Prototype 29:
Eggnog Concentrate:
Place 2 cups of eggnog into the upper pot of a double-boiler. Very slowly
heat the contents (this can, and probably should, be done on the lowest
burner setting—more importantly, try to get the eggnog's temperature
to settle between 165 and 180 degrees during this process). Stir often,
cooking this eggnog until it is almost down to about 1/3 to 1/4 of its
initial weight. Then let this cool off (at least a little). Tip:
Prepare this concentrate ahead of time. The evaporation process can take
about 7 to 8 hours, depending on the amount of heat applied. Allow
the concentrate to cool down afterwards, then refrigerate until ready for
use.
Batter:
16 oz. (about 2 cups) whipped, lowfat cottage cheese
8 oz. softened Neufchatel cheese ("light cream cheese")
3/4 cup granulated sugar
1 teaspoon vanilla
Eggnog concentrate (see above)
1/2 teaspoon xanthan gum
3 eggs
Place into greased 13" x 9" glass ("Pyrex") pan, and bake
in tub at 300 degrees for 90 minutes. Shut off oven afterwards, leaving door
slightly ajar, for 60 minutes. Next, remove pan containing cheesecake from tub
and oven, and let cool at room temperature for 120 minutes, then (with
cheesecake still in pan) refrigerate.
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