Baked Eggnog Cheesecake—Prototype 9:

Repeat Prototype 8, and increase the batter's flour from 1/2 cup + 1 tablespoon (that's 9 tablespoons) to 3/4 cup (that's 12 tablespoons—therefore the flour is getting about a 33% boost). No crust.
This one seemed firmer, and Lesa's friend Steve especially enjoyed this treat, which I brought to the Sports Page for New Year's Eve 2011.
Where are we at this point with the baked eggnog cheesecake prototypes??

Okay, I felt that at this point, I should provide the details of the ingredients so far—plus sequential info. This is batter-only (no crust).

Grease a 9" springform pan. For best results take the bath approach—wrap this pan up to the sides with foil, in order to suppress water leaks (heavy-duty aluminum is a good choice).

Mix thoroughly together:
2 tablespoons butter, softened or melted
1/2 cup granulated sugar

Then blend in:
1 teaspoon lemon juice
1/2 tablespoon rum extract

Then mix in:
2 cups (such as a 16-ounce container) of lowfat cottage cheese (such as Hood, no salt added)—whip this in a blender just until the curds no longer show, before adding to the above ingredients.
Next add:
2 cups of light eggnog (such as Hood or Oakhurst)
Follow up gradually with a dry combination of:
3/4 cup flour
1/2 teaspoon salt
1 teaspoon nutmeg

Completely mix all of the above ingredients used so far, then finally add:
2 eggs (last ingredient here)—aim to get these at least fully mixed in (yet without overbeating, if possible).

Have enough boiling hot water available at this point if using the bath approach (if the water is cold, the baking is going to get off to a start that's too cold!), and pour some into a large pan—let's call this the "tub".

Also, the oven should be preheated to 300 degrees.

Pour the batter into the springform pan. No bath? Then put the pan directly into the oven. But for the bath approach, place this pan into the "tub", add more hot water (perhaps to the batter's height), and put the whole thing into the oven. Bake for about 100 minutes.

Afterward, take the springform pan out of the oven (and out of the "tub" if applicable) for the cooldown.
Don't throw away that piece of foil used for wrapping the springform pan if the bath approach was used! Save this foil to wrap the cheesecake later on.

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