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8 to 10
portionsMedium
By Sheila Lukins and Julee Rosso
Published 1989
Simplicity is cheesecake’s only secret. You may prefer it feathery light or lusciously heavy; made of cream or cottage cheese or ricotta; with a pastry, bread crumb, or graham cracker crust; with topping or without. We’ve added almonds to this one, and we think it’s sublime!