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.
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.
Recipe by Marika Shimamoto Doob. This unique recipe uses cream cheese, mascarpone cheese and Humbolt Fog cheese.
A cheesecake with a cookie crumb crust served with caramelized apples.