I’ve always kinda shied away from cheesecakes at home because they seemed so finicky. Line the pan with foil, bake with a hot water bath, magic spells to chant while it’s cooling so that it (fingers crossed) won’t crack…seemed like too much work BUT this recipe is the opposite of all that. Throw everything in a stand mixer and you’re off to the races! (And, for the record, yes…mine did crack, and it was STILL delicious! Best part of this recipe is that it works just as well if you’re planning to do a traditional cheesecake and are not worried about it being dairy-free.

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