Behka’s Bakes: My Wonderful Yet Revolting Cheesecake Thing

Guys, I've been actively trying to get a little better in the kitchen lately.

NJ is many things, but he is not a cook.  He is a carpenter, he is a woodworker, he is an engineer, he is a Chiefs fan...but a chef, he is not.  Well, more importantly, I'm trying to focus on two main points ever since NJ and I moved in together. I'm trying to do slightly healthier food, and I'm trying to avoid food waste.

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So you see, I'm going out of my way to try to use up leftovers, or that little bit of sauce at the bottom of the jar, or those last little crumbs of something else. I'm trying to use what I have on hand rather than going out and buying new products, you see. When I see a recipe, I'm going to try to make it at home and see if I can, I don't know, Frankenstein it into something good.

I've had good results, and I've had bad results. This one, gentle reader.... is a bit of both.

Yeah. It just never set up right. I had too much water in it, not enough solid stuff I guess. The crust was a mess that was stuck entirely to the dish. And the cake itself was just.... not the right texture. But it tastes good, which is insane. It tastes like... melted cheesecake ice cream. With chunks of Oreo crust.

Alright bakers, or non bakers in this case, can you tell me exactly where I went wrong? I have an idea with the whole, you know, too much water content thing, but surely you guys can set me right.

Non-Bakingly yours,
Behka