A page from the recipe planner - Cheesecake

So the verdict is in. Cheesecake is a family fave, extended family included (minus the French cousin-in-law who is...wait for it...lactose-intolerant since he started living in Singapore!).

Yup. When you cut a cheesecake in my household, nobody ever says,  "Just gimme a small piece."  And you don't want to give anyone a small piece because they will just come back for seconds. *LOL*

The cheesecake was the reason why I only have this ONE AND ONLY photo of my CNY 2020 dessert table in its full glory (thanks to my cousin-n-law T who had the foresight to take a photo early) because somebody (let's not name names here...hehehe) took a slice mere seconds later.

Are we the YAM family or the YUM family??? *hahaha*

Anyway, this is my tried and tested recipe, adapted from The Kitchn's How to make perfect cheesecake. I just use less sugar and use Digestive biscuits for the crust instead of Graham crackers which are ridiculously expensive in Singapore.

Anyone who has ever made cheesecake would know that it is a relatively easy cake to bake. The killer is the waiting time. First you need to bake it in a water bath for an hour. Then you need to leave it in the oven to cool for an hour. After that, you need to let it cool to room temperature on a rack for another hour.  Finally it needs to chill in the refrigerator for at least 4 hours or preferably overnight.

LOVE that my smaller letter stickers work great on the recipe pages...

The "It's my pleasure" text was cut from makeup packaging....I'm trying to reduce the stuff that goes into the recycle bin this year.

What about you? Do you like cheesecake?

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