Savory cheesecakes are a thing. Here are two to try now
1 year, 6 months ago

Savory cheesecakes are a thing. Here are two to try now

LA Times  

If there’s a cheesecake on the menu, I’m ordering it. I appreciate New York-style, Italian-style, the cloudlike wedges at Yangban Society and the frozen “deli-style” ones that come in the blue box at Trader Joe’s. “We go through at least one full cheesecake every day.” The batter is a precise combination of Gorgonzola cheese, cream cheese, ricotta and sour cream, baked over a buttery graham cracker crust. “I thought, let’s just make a Comté cheesecake.” The dessert is Margarita’s take on a Basque cheesecake, something she also makes on occasion. Unlike the other Basque cheesecakes you’re likely to find around town, their tops black and surrounded by scorched parchment paper, Margarita’s tarts are a pale golden color.

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