Awkward Memory

Do you ever experience moments where you just cringe from embarrassment and every time there after when you think of it you feel awkward about it all over again? I had one of those experiences with one of these cheesecakes. You see, I was so excited to make this during the holidays, one for the 'laws, one for my family. I made the one for the 'laws first and everything seemed to go smoothly, and I presented it as a peace offering, and it seemed to be received well.

I wasn't there when they started eating it, I was on the phone with BFF. When I came into the kitchen, to my horror, there was my cheesecake, 3/4 of the way eaten, BUT THE CENTER WAS STILL RUNNY. I am not talking a little giggly, I am talking liquid stage. It wasn't good. It was bad. They were nice and said the cheesecake was amazing. But not only were the 'laws there, but so was EC's Uncle and his family, and EC's brother and wife. I still feel awkward about it, though no one said anything to me.

But then I made one for my family and it was WONDERFUL! Just the way it should be, creamy, brownie-y, chocolate-y, yummy. I think someone may be trying to tell me something here, but I am not sure what that is.

Brownie Mosaic Cheesecake

Adapted from A Piece of Cake, by Susan G. Purdy

Part One: Brownies
4 ounces unsweetened chocolate (Baker’s chocolate, optional of course)

3/4 cup (1 1/2 sticks) butter

1 3/4 cups sugar

3 eggs

1 teaspoon vanilla

1/2 teaspoon salt

1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need. Add cubes to cake batter as directed below.

Part Two: Crumb

1 1/2 cups or 5 ounces finely ground cookies such as chocolate wafers.

5 tablespoons unsalted butter, melted

1/3 cup sugar

1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Part Three: Cheesecake

3 (8-oz) packages cream cheese, softened

4 large eggs

1 teaspoon vanilla

1 cup sugar

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.
Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.

Part Four: Ganache Glaze

3 oz. bittersweet chocolate, broken up

2 oz. butter

1/4 cup heavy cream

1/2 teaspoon vanilla extract

1 tablespoon confectioners sugar

Scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Pour the hot cream/butter mixture slowly onto the chocolate. Blend until completely smooth. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.