Simple cheesecake with a twist. The bay leaves give it an enticing fragrance, and the honey-only sweetening gives it an air of authenticity. Should any smart-alec guests dispute this point, stab them immediately and repeatedly with a gladius.
This is the best cheesecake - super rich and an absolute hit! I got this from Kris’s Mom - man can she make wonderful food…
This is my go-to brunch protein. In texture it’s someplace between a souffle and a cheesecake. I got it from Anna Thomas’s classic, The Vegetarian Epicure.
Delicious, savory dish using Roland Black Truffle Cream. Recipe yields a 9" cheese cake. Contributed by Chef Jerry Lanuzza, Department Chair of Culinary, Johnson & Wales University, Charlotte, NC