What makes a perfect cheesecake?


The perfect cheesecake should be smooth and creamy, dense but not heavy, modest and simple. No prefabbed crusts or gelatin or whipped topping worked in. No sunken centers or cracks running across the top that require copious amounts of canned pie filling* to fill. Just a simple, unadorned cheesecake. What’s more perfect than that?

Meris CherianComment