Cheesecake, Attempt 1

Cheesecake... Everybody loves it right?! I don't think I've ever met anyone that doesn't like cheesecake. When I was looking up how to bake cheesecake without a spring form pan there was so much information and tips about cheesecake. Needless to say... I was intimidated. I've put off making cheesecake for months now. Thanks to Wegman's I've had 4 packages of cream cheese leftover from all of my holiday baking. Over the holidays I found Wegman's brand cream cheese for 79 cents a package, 1/3 less fat even. Hello cheesecake.


So after weeks of putting it off I figured Luke's visit was the perfect opportunity to attempt cheesecake. He loves me no matter what, so if it ends up tasting awful I'll just fill up his wine glass a bit more and he won't remember.


Before I start typing the ingredients and directions let me state, this is attempt 1. Yes, it did turn out well. Luke LOVED it. I thought it was ok. There are things that I would most definitely change. I will only get better with time. Look out family and friends..... It's cheesecake time.


The Crust
Wegmans W O's (just as good as Oreos)
margarine
cinnamon
* Crush 15-20 W O's (I used the back of a ladle) add melted margarine and sprinkle in some cinnamon to give it a warm taste to it. Place crushed cookie mixture in greased cake pan or spring form pan, including the sides. I did put parchment paper on the bottom of the cake pan. Bake for 15 minutes at 350 degrees. Then place in the freezer while you make the rest of the cake.

The Cake
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons almond extract 
1 1/2 cup flour
1 teaspoon instant espresso
*Melt the stick of butter on medium low heat, then add unsweetened chocolate. Take off heat and pour into large mixing bowl. Add sugar, eggs, almond extract, and instant espresso, mix thoroughly. Then mix in flour. Pour into cake pan and set aside.


The Cheese
(3) 8 ounce packages of cream cheese, softened.
1/2 cup sugar
zest of half an orange
1/4 cup sour cream
2 eggs
*Place ingredients in  a large mixing bowl and mix  until just smooth. Then spoon into cake pan, spreading evenly over chocolate.


The Topping
4 ounces of semisweet chocolate chips
whip cream
*Melt chocolate then add whip cream. Spread onto cooled cake before refrigerating.


Place cake pan in a water bath. Bake at 425 degrees for 25 minutes, then reduce heat to 350 and bake 45-50 minutes. Turn off oven and let cake cool in oven. Spread "the topping" over the cheesecake. Refrigerate for at least 4 hours. Although it can be served warm. Both taste delicious. Tastes even better with some New York State, Pinot Noir. My favorite Wagner Vineyards Pinot Noir Reserve.


Cheers!