Baked Eggnog Cheesecake—Prototype 5:

Okay, repeat Prototype 4, but decrease the batter's rum extract from 1 tablespoon to only 2/3 (i.e., from 3 teaspoons to only 2).
The flavor was just about right—no harshness. I had contemplated using even less rum extract (than I actually did) in this prototype, but I'm glad I ended up not doing so (because I thought the flavor was diminished enough).

The result is a relatively mild (not so spicy) eggnog cheesecake.

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