On 1/4/2013 1:53 PM, Judy Haffner wrote:
snip

> One is from the Taste Of Home site and the other is from allrecipes.com.
> One uses 2 tbsp, real rum and the other uses 1/2 tsp. rum flavoring. The
> one with the real stuff sounds better to me. Also one is baked in a pan
> with water in it, after wrapping foil snuggly around the outside of the
> pan, and I can't recall ever baking any cheesecake using that method.
> What would the object of that be, and what difference would it make in
> the cheesecake I wonder?
>
> Has anyone here ever made a Eggnog Cheesecake, and if so, would you mind
> sharing your recipe, if it turned out real good. I'd rather make
> something tried 'n' true and know it will be tasty. Thanking you in
> advance!
>
> Judy

When I bake a cheesecake, I place a pan of boiling water, on the rack
underneath the cheesecake. I do not bake mine in a water bath. Rum is
not my favorite in a cheesecake, I like lemon juice and lemon zest instead.

Becca