I made this this morning! OK, I didn't use the base as hubby does not like cake base in his cheesecake (I do). I took the warning about the depth of tin to heart and ended up making a smaller cake with the left over mix. However, I could have got away with just the one, it barely rose. No idea why not, maybe our eggs are not as big? Or perhaps because I was careful not to beat in much air. Anyway, the second one, I added orange zest and oil of cassia. Ooh la la! Lovely christmassy spicy flavour.Mmmmm! You could use grated nutmeg on top, rather like a egg custard tart (a UK favourite). Anyhow, I now have lots of cheesecake for our friend arriving tomorrow! Poor thing, her hubby won't even try cheesecake so she never makes it. That sounds delicious!! I am certain your friend will enjoy the treat--very thoughtful of you! (Also, she might appreciate a mini springform pan to create personal indulgences down the road!). However, before I get carried away, the thing with cheesecakes and rising: yes, the amount of air whipped into the filling (via the eggs, cream cheese, and sugar) plus the sheer number of eggs, will determine how much it will rise. This particular recipe is low in eggs to make the cheesecake very creamy instead of light and fluffy (the more eggs a cheesecake contains, the more "cake-like" and fluffy it will be!). I hope this sheds some light on your Christmas baking! Best, Kim@KAF

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