So, I skipped Butterscotch pudding last week in favor of making the last TWD of the year...the Tall and Creamy Cheesecake, for our Xmas family dinner. Taking a cue from another TWD'er... I replaced 1/2 of the cream with eggnog and still added some sour cream. I also added some Rum and a lot of cinnamon and nutmeg. Taste? This cheesecake was divine! I swear I ate half of it myself.
I made the full recipe and filled a tall 7" with still leftover batter...so you could easily half the recipe for a 6" cake I think. I wasn't sure about the water bath but it worked well AND you really do need to leave this cheesecake in the oven for the 45 min or so after it's done baking to cool slowly because I made other little tester cheeseckes without water bath and without cooling and they had a different texture and sunk in the middle (nothing berries or choco covered marshmallows can't cover!). Also mine cracked a fair amount but it was kind of a cool look...it did not burn or get too dark.
Overall, this is one of my favorite Dorie recipes. Many times I don't love how her flavorings come out or things are too bland..but with the eggnog and rum and extra spices, this cheesecake was a huge hit at the party and surprisingly easy to make! The flavoring was so rich and light at the same time.
See the other TWD baking goodness here...we are all posting throughout Dec with the recipes which I actually loved because then if one recipe fit the timing better I wasn't pidgeonholed into making it in a certain week. Loved the flexibility this month, thanks TWD.