So I'm sitting here in the kitchen after an amazingly lazy Sunday and I decided to try out my consolation prize. This is the 7 in cheesecake made with the leftover cheesecake batter from the birthday boys' flourless chocolate cake.
It is a tasty cheesecake, but it seems too creamy, if that's possible. Like a little undercooked. I think I put too much water in the water bath. I know that can slow down the baking process.
The Grand Marnier is barely detectable, but that's okay. I just know now that I would need to put a lot more than 3 tbsp to make a drunken cheesecake.
At the birthday shindig we got into a discussion about savory cheesecakes: breakfast bacon cheesecakes, sausage-leek-caramelized onion cheesecakes, etc. Then we got really creative and talked about a cheetos crust for said savory cake. People got really excited about that possibility. Hmm.