The mayhaw is the tart red fruit from a type of edible hawthorne. Uses for the fruit include jams, jellies, desserts and even wine. For more information about the mayhaw visit the Louisiana Mayhaw Association Mayhaw.org web site.
Made with Truvia™ natural sweetener. This version of the classic has no added sugar and contains 15% fewer calories and 80% less sugar* than a full sugar cheesecake
This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. It it not as sweet as Elizabeth Schneider's version. The recipe is from The Chicago Cookin, 2002.
This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. The recipe is by Elizabeth Shcneider's From the Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce
Recipe by Marika Shimamoto Doob. This unique recipe uses cream cheese, mascarpone cheese and Humbolt Fog cheese.