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Repeat buat beberapa kali sepanjang tempoh berkurung di rumah.
So without a biscuit base that needs to be chilled and an overnight refrigeration of the baked cheesecake, this is the kind of cheesecake you can eat almost without a wait.
The cheesecake uses flour as a thickening agent, so the texture is somewhere between creamy and dense.
Just hoping to get some feedback from anyone that has done something similar before I attempt in a few days! For an afternoon tea, make the following desserts to go with it.
With just cream cheese alone, these little cakes taste similar to a mildly sweet Japanese soufflé cheesecake.