I usually use a graham cracker crust, but have made them before with a gingersnap crumb crust and also a salty pretzel crust. (See post for details on those.) π₯¨π
The easy filling is tart, creamy, and sweet. The perfect balance of all three. Tangy, not sour. Smooth, with just the right custard-meets-cheesecake texture. These fly off the serving tray!
No comments:
Post a Comment