Quote:
Originally Posted by zelda_pinwheel
my grandmother puts in bitter almond extract. it comes out smooooooth. and creamy. (not sure what you mean by perkier). no bite, it's like velvet on your tongue. if you like smooth i recommend trying that, with just cheese (no white chocolate) ; you might like it.
oh god, now i want cheesecake.
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How much per cake? I'll use in my next cheescake! Perky - hmmm - a bit sweeter, a bit of buttery taste, shrug, I can't describe it further. (My wine tasting notes are read as comedy in my world.....)