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  :
Blueberry Cream Cheese Muffins
Encrusted oven: I make it shine in a few minutes and without effort!
CHICKEN RANCH MACARONI AND CHEESE
My Fiancée Decided to Lock My Daughter up to Exclude Her from Our Wedding — I Overheard It and Came up with a Plan
After one bite, my daughter was begging me to tell her how to make it!
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