Baked Eggnog Cheesecake—Prototype 4:

Repeat Prototype 3, but make these changes for the batter:
Boost nutmeg by 3/8 teaspoon, to 1/2 teaspoon (thus adding more spice).
Boost flour by 1 tablespoon, to 1/2 cup plus 1 tablespoon (for the sake of firmness, to compensate for the liquid increases in Prototype 3).
Good presence of eggnog, but, come to think of it, I have somehow more readily noticed some kind of harsh tinge from the rum extract. Could I get away with cutting it down by a third and still getting an adequate eggnog presence?

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