National Cheesecake day is a day worth celebrating indeed!
We love cheesecake. For Jonathan, his favorite is a plain, classic vanilla. No fuss. David adores the Carrot Cake Cheesecake with the frosting on top. Me, I’m the pumpkin cheesecake girl, and Grace says she won’t discriminate by picking a favorite.
Grab a springform pan, get the ingredients at room temp, DON’T OVER BEAT THE EGGS, and lets get to baking. You’ll thank yourself tomorrow.
Top Tips for a Gorgeously Smooth Cheesecake Top
1. Don’t overbeat the eggs.
2. Turn off the oven and let the cheesecake cool slowly.
3. Run a knife around the edges of the cheesecake so that it’s loosened from the sides and doesn’t crack as it cools and contracts.
4. Refrigerate when at room temperature.
If those tips fail, cover the whole thing up with come homemade chocolate sauce, my caramel sauce, or just close your eyes and pretend it’s perfect. As my Grandmother always said, “Ugly eats just fine.”
We’ve got four different flavors for ya, so you’re bound to find something you like.
Categories: Cooking Keto with Kristie