A Better No-Bake Cheesecake, Thanks to a Pretzel Twist

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re making—but not baking—a cheesecake.

It’s hard to bake a cheesecake just right. Underdone, it’s gooey and unsliceable. Overdone, it’s cracked and dry. Which is why most recipes recommend baking at an ultra-low temperature, or in a water bath, or covering the pan with foil.


* This article was originally published here