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😱 99% of people overbake cheesecake—and don’t even realize it. ⠀ It’s not their fault, though. Most recipes don’t mention that cheesecake is done at 145ºF 🌡️ Any hotter, and the egg proteins tighten too much and push out moisture—so your cheesecake turns dry and crumbly instead of smooth and creamy 🥵 ⠀ 👉🏻Here are my 2 top tips for silky and flawless cheesecake every time: ⠀ 1️⃣ Don’t overmix. Too much air = puffed tops and cracks as they cool. ⠀ 2️⃣ Use a thermometer. Pull them at 145ºF for
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For someone whose favorite dessert is cheesecake, this doesn’t really taste too much like cheesecake to me, but it’s good. Recipe from @urbvnfit on Insta 340g yogurt (I used plain Fage) 3.5g Jello- cheesecake 1 tbsp cookie butter 3 Biscoff cookies #highproteindessert #highprotein #biscoff #caloriedeficit #highproteincheesecake
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Raven Hall on Instagram: "Tried the viral cheesecake tub trend, and since I’m not the biggest Biscoff fan, I used @nabiscosnacks Vanilla Wafers and @pepperidgefarm Chessmen butter cookies instead. Not gon’ lie… as I was making this, I felt my back expanding with every extra ingredient I added 😂😂😂 It was good, but next time I’m taking the cheesecake out the tub and layering it properly because once you get past the top, it was giving too much cheesecake 😩🍰 #viral #cheesecake #sweet"
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