Last week I made this cheesecake twice, the first time to try out the newly discovered recipe, and the second because I enjoyed the first attempt so much. Also I had friends over.
We had oven baked “fried” chicken, using a recipe I saw on the Food Network on a show called Not My Mama’s Meals. They call it Unfried Chicken, and I was amazed that it isn’t actually the grease and oily skin that makes a good piece of fried chicken, rather it’s the crunch, which the cornflakes manage to produce very well.
However we dove into the chicken so quickly that I completely forgot to take pictures, so I’ll move on to the cheesecake I made instead.
I found the recipe on a blog called Parsley, Sage & Sweet; this post in turn came from another blog called Cook Book of Trial and Error. I was attracted to the idea that you could make a decent cheesecake from a cheese that is pretty much fat free (the quark I bought has 0.2% fat), and the comments seemed promising.
Still, I was rather skeptical, but it was an easy recipe to put together and quark is cheaper than regular cream cheese, so I thought it was worth the attempt. Continue reading Skinny cheesecake