As an avid cheesecake lover, I couldn’t pass up the opportunity to try out this baked cheesecake recipe. As usual, I used the excuse of a dinner party at home to try it out. We were eight, which made me realize as long as we cut the slices not too large, 12 people can enjoy this tasty skillet cheesecake.
Timewise, I was also surprised that it was faster than the typical New York cheesecake.
I was amazed that I was able to find the Lotus Biscoff here in Portugal at one of our local supermarkets. As I didn’t have large eggs, I decided to use five medium eggs. For the cream cheese, I had to use the full fat, as in prior experiences, the low fat gives it an odd taste, at least to me.
Our lemons are huge, and I was worried it was going to be too much lemon juice as it filled a full cup, but the end result was amazing.
