Looks good right? Just ignore the obvious globs of chocolate on top. I’ll explain that later.
This isn’t a hard recipe, but it was kind of an adventure to make it.
So, I start, and everything is fine. I get out some aggression by crushing some Oreos. I pull out my 13 x 9 pan to line the bottom with aforementioned Oreos, and they just don’t cover. So, I say screw it and grab my 11 x 9 pan and they fit great. Done.
Mixing together that cheesecake though. Damn. One of those recipes where I really wish I had one of those awesome standing mixers. One day.
But, the texture wasn’t super consistent, which means you could still see little chunks of cream cheese, even in the finished product. Oh well.
So, I start to pour the batter into the pan, and the pan was almost too small this time. The batter reached right up to the lip.
So, I pop it into the oven and hope for the best. I knew it would take longer because the pan was deeper, but an hour later, the middle was still not set, and the sides were browning. So, I decided I’d rather have a less solid center rather than burnt edges.
Oh did I mention it was 1 AM at this point?
I put the cheesecake in the fridge to set for two hours. Woke up the next day.
So I thought “a few more hours in fridge won’t hurt”.
I finally got around to cutting it at about 1PM the next day.
As I was cutting it, everything was fine, but the middle not cooking all the way turned out to be a definite problem. The whole middle just collapsed in on itself, and it didn’t make very cute cheesecake bites. So, I was forced to eat some (or a lot) of it and throw the rest away.
It was a really sad moment in my life.
Anyway, I get to the chocolate drizzling. I didn’t melt the semi-sweet chocolate enough, and as it was coming out of the ziploc bag, a piece got stuck, so I just squeezed harder. Which led to it exploding everywhere. Which is why there’s some globs.
But as you can see the white chocolate turned out much better. I learned my lesson.
So. Like I said, an adventure. But a tasty one!