I’m a huge fan of cheesecake. What’s not to love about such a rich and sweet dessert? It’s great on its own, but can be dressed up in any number of ways. Turtle cheesecake, caramel cheesecake, strawberry cheesecake, key lime cheesecake… now I’m hungry!
Perhaps the one downside to this decadent dessert is how much effort goes into making it. The actual recipe isn’t too bad, but you have to use a springform pan and bake it in a water bath, then turn off the oven and open the door for an hour or so. After all that, the cheesecake still needs to chill in the refrigerator for a few hours. Needless to say, it’s a tedious endeavor.
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