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 :
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