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.