The texture is thick and creamy and perfect in every way!
I topped mine with whipped cream! You know, because I’m extra like that 😉
TIPS
You are going to want to wrap the cheesecake in plastic wrap and let the it chill overnight or a minimum of 8 hours- over night is best!
– When you go to cut this cheesecake to serve, always have a hot washcloth nearby to be able to wipe the knife clean after each cut- it makes for a much more beautiful piece!
This cheesecake DOES freeze well– just dont add the icing until you are ready to serve it! It will keep for about a week in the fridge or up to three months in the freezer- tightly wrapped!
Ingredients :
My Friend Kicked Me Out of His Wedding – His Reason Stunned Me
Homemade Chicken and Dumplings
The Real Reason Why We Haven’t Seen Lacey Chabert Lately
Sweet onion casserole
Breaking: Lia Thomas Thrown Out of All-Women’s Gym, “No Place for You Here, William”
Breaking: WNBA Bans Angel Reese for Life: “Learn Some Manners First”