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   :