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Don't expect a classic, heavy cheesecake taste with this one! It's more of a parfait to me - and so wonderful. The creamy, dreamy texture is sure to please. It can be made with or without a 'crust'. I chose to make mine with a Ladyfinger (look for my recipe) bottom and sides, so I used a 9 inch pan instead of 8 inch. This is the only cheesecake I've made that didn't crack! :)
Units: US | Metric
Serving Size: 1 (1476 g)
Servings Per Recipe: 1