No matter how many times I make cheesecake, I always forget about setting out the cream cheese to soften before hand — an important detail if you like smooth, lump-free cheesecake. Which I think we can all agree, we very much do.
I’ve tried microwaving on half-power to warm it up and also tried dunking the sealed package in a bowl of warm water. But I often end up with a melted cheese puddle with the former method and worry about package leaks with the latter.
Here’s what I do instead.
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