Baked Eggnog Cheesecake—Prototype 29:
 
This cheesecake featured a small adjustment with the xanthan gum, as I commented in the previous eggnog prototype, for the sake of a better texture.
 
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 extract
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.

Eggnog Cheesecake—Prototype 29

This time, the texture seemed to be just right—hopefully still firm enough, yet not too rubbery.

I brought this one in early December of 2021 to Lesa, Steve and others during a darts match at the Spear Post in Beverly, where—as usual—the cheesecake was well-received.
 

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