We made these in the restaurants for several years. It has a smooth & creamy texture. We mixed up 10 batches at one time & made several & froze some. I like to make mine about 3" thick & slice thinner pieces. Enjoy!
I do not have an exact baking time on this, because it varied with how many were in the oven. We used a pizza oven for these. It seems to me that at this low temp. though, that it took from 3-4 hours, but you will have to watch yours & judge for yourself.
7POUR OVER CRUST IN PAN. IF THIS IS NOT ENOUGH, MAKE MORE TO ACHIEVE ABOUT 3" THICHNESS, KEEPING IN MIND THAT THIS WILL RISE SOME. I WILL MAKE ONE SOON & POST MORE ACCURATELY.
8BAKE @ 250° UNTIL DONE: JUST STARTING TO BROWN, BUT NOT JIGGLY IN THE MIDDLE. MUST BE SET OR THE NEXT STEP WILL CAUSE IT TO FALL.
10THEN GENTLY SPREAD TOPPING OVER CAKE & RETURN TO OVEN FOR ANOTHER 10 -15 MINUTES OR UNTIL IT IS JUST STARTING TO SLIGHTLY BROWN. TURN OFF OVEN & LEAVE IN THERE FOR ABOUT 20 MINUTES OR SO.
11REMOVE FROM OVEN & WHEN COOLED SLIGHTLY, RUN KNIFE AROUND EDGE OF PAN TO PREVENT CAKE FROM CRACKING.
12WHEN COMPLETELY COOL, MELT 1 SQUARE OF CHOCOLATE IN PLASTIC BAGGIE. (SETTING BAGGIE OVER TOP OF PILOT LIGHT FOR A FEW MINUTES WILL WORK NICELY FOR THIS.) BARELY SNIP ONE CORNER OF BAGGIE- SLIGHTLY LARGER THAN A PIN HOLE- & DRIZZLE UP & DOWN, THEN SIDE TO SIDE.
13NOTE:THIS IS FOR A SMALL CHEESECAKE. DOUBLE OR TRIPLE FOR A REGULAR SIZE ONE. THIS CAN BE WRAPPED UP TIGHTLY & FROZEN.