yuppp me tooo

am going to the store 2morrow to get some, after seeing those pics i started having longer throat

So appealing . . .got magnificent taste

Cheese cake looks beautiful, but it's the crappiest cake I've ever tasted, the softness drives me nuts

How funny it is to come across this. I made one for the family last night. Cheesecake is divine

Does any1 have a recipe for cheesecake that i can try !!!!!

Ingredients
• 1 tablespoon softened butter
• 3 tablespoons crumbs from Famous Chocolate Wafers, graham crackers or ginger snaps, OR
• 1 (3 ounce) package soft ladyfingers (24 total) left whole, but trimmed to fit pan (optional)
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan

Directions
1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Serves 12.

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Note: The first three ingredients don't make a crust. If you want an actual graham cracker crust, then use 1 1/4 cup of graham cracker crumbs, 1/4 cup of sugar, and 5 tablespoons of melted butter. Mix together and press it to the bottom of the pan. Bake just the crust for about 10 minutes, then pull it out of the oven and let it sit until you are ready to pour in the cheesecake batter

OK all these pictures have gotten me started, where can one buy good cheese cake in Abuja?