A real oldie, this recipe. I first learned to make this cheesecake when I was working for a now-defunct caterer to support my then-career—acting. My job was to make what seemed like hundreds of these cheesecakes, which we also sold retail. After I moved to Los Angeles, far from the catering kitchen (located in the basement of a rock 'n roll club!) I went for years without making another cheesecake. One day, while cleaning out files that had moved across the country many times, I came across my recipe written on the back of a paper towel. Cheesecake. It seemed so corny and so old-fashioned, and it is. It is also still so good.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and preheat to 350°F. Lightly butter an 8-inch round springform pan that is at least 2 inches deep.
Step 2
In a heavy pot, melt the chocolate with the water and liqueur. When melted, remove from the heat and let stand until cool.
Step 3
In a large mixing bowl, using a handheld elecric mixer at medium speed, beat the eggs with the sugar until well combined, 3 to 5 minutes. Gradually beat in the cream cheese, 1/4 pound at a time, until the mixture is very smooth, 5 minutes. Beat in the cooled chocolate and the vanilla. Spread the batter evenly in the prepared pan.
Step 4
Bake in the preheated oven until the top edges of the cheesecake are puffed and golden brown, about 1 hour. Let the cake cool in the pan for 30 minutes. Run a sharp knife around the inside of the pan to release the cheesecake from the sides (if they haven't already pulled away during the cooling process). Remove the sides of the springform, cover the cake with plastic wrap, and refrigerate for 30 minutes before serving. Bring to room temperature before serving, unless it is a very hot day, in which case, take it out of the fridge at the last minute and enjoy it cold.
