It’s national cheesecake day and honestly, it’s a love-affair I miss greatly. Being lactose intolerant means I can no longer have cheesecake. I know there are alternatives with the tofu and other products, but I haven’t tried them yet. I’ve been slow on trying them because I”m worried about being disapppointed. I truly love cheesecake and finding an alternative would be way better than any other food out there. lol
Cheesecake saves quite well for days in the fridge and freezer. Not for months on end, but definitely for a couple of weeks if tightly sealed up.
Important thing about cooking a good cheesecake is to have all ingredients at room temperature before mixing. This means the eggs and cream cheese people. Set it out to warm up and whip into a creamier consistency. You’ll be very happy you did.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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