As I was looking through my Winter 2012 copy of Tea A Magazine (which is an excellent issue), I came across a recipe for Two-Tone Cheesecake. This looks like the recipe my Mom made when I was growing up I thought.
I was sorry to find that I didn’t have the recipe written out by my Mom, but one that I’d typed out. After checking both recipes, the only difference I could find was that my Mom used a little more crushed Graham crackers in her crust.
The cheesecake in the magazine photo looked delicious. I decided to make it with my Mom’s recipe.
This is an easy recipe and goes together pretty quickly. You do need some time for cooling in between baking the two layers.
I’ll serve the sliced cheesecake with a dollop of freshly whipped cream and a nice hot cup of tea, of course.
Now I wonder what a tea sommelier would serve with this? What kind of tea do you serve with cheesecake?