The closest I got to achieving a perfect first-time cheesecake was a lumpy, frozen, no-bake Oreo cheesecake version with berries on top.
I had an excuse! I was basically just a kid back then when I first tried my hand on it. Even though I came from a family of great cooks, I was usually just one of the “taste testers”. My cheesecake tasted fine, however it looked hideous. It was a bit runny and It easily breaks. Food should catch someone’s eyes first, if not the smell. If it looked good, people will most likely try it. It doesn’t matter if some of them don’t want it; at least they got to try it. If your food looked bad, then no one will even try it even if it tasted good.
I practiced making cheesecakes ever since, and the end product now is basically a whole lot better than the one before; most especially now that I know the basic dessert terminologies. But I still can’t seem to make the perfect cheesecake.
And what I meant by the “perfect cheesecake” is, it’s a cheesecake that looks so good you don’t need to taste it first to know that it tastes so delicious.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Perfect with a cold glass of lemonade.
