We took a very simple cheesecake recipe and dressed it up with this yummy hazelnut crust. The recipe is simple enough to make for impromptu picnic or and elegant enough for your formal dinner party.
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.
Recipe by Marika Shimamoto Doob. This unique recipe uses cream cheese, mascarpone cheese and Humbolt Fog cheese.
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