The combination of cheeses gives the cheesecake a luscious flavor and texture. The creamy texture of the cream cheese combines with the light tang of the Quark for a melt in your mouth experience, then you get a rich finish from the goat cheese. Quality ingredients are important for this cheesecake to be successful. If you are in NW Washington State, I recommend heading to Gothberg Farms in Bow for the chèvre. The quality and flavor are much better than any goat cheese I have had from a grocery store.
We had a nice little sprinkling of snow the other day, so I took full advantage in my own special way. In other words, I baked a cheesecake.
I recently adapted this recipe that was originally published in Country Living. I love trying new recipes and I was especially excited to try this one. I made it, then sprang it on some unsuspecting family members and store customers. That’s a… Read More
Today is national cheesecake day so I felt it was necessary, mandatory in fact, to make a cheesecake. I found this fabulous idea by Lyuba at “Will Cook For Smiles” so I couldn’t wait to try it out and adapt the idea… Read More
Like the famous line from the movie “A Princess Bride,” marrying into a farm family in a tight-knit community brought a little more togetherness than I expected. Moving into the little house overshadowed by the main farmhouse where my in-laws lived was… Read More