With peppermint season creeping up on us, I need to get all of my pumpkin recipes out while I can.
Cheesecakes have always been hard for me because I lack the self-control to no open the oven while it’s baking, let it cool in the oven, let it come to room temperature & so on. Usually my cheesecake ends up cracked or overbaked on the sides however this time I did it – I finally made a perfectly smooth cheesecake with the exact texture that I wanted.
Cheesecakes are tricky – you can ignore the steps and it may taste okay, but for a truly delicious cheesecake you need to take your time. Good luck!