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 towl. Cheesecake. It seemed so corny and so old-fashioned, and it is.
It is also still so good.

Makes 8 servings.

INGREDIENTS

  • 12 ounces semisweet chocolate, finely chopped
  • 1/3 cup water
  • 1 tablespoon orange-flavored liqueur, such as grand marnier
  • 4 large eggs
  • 1 3/4 cups sugar
  • 2 pounds cream cheese, at room temperature
  • 2 teaspoons vanilla extract

    DIRECTIONS

    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.

    In a heavy pot, melt the chocolate with the water and liqueur. When
    melted, remove from the heat and let stand until cool.

    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.

    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.