Another Cheese Cake

Chef Paula used some of the last batch of Fromage Blanc to make this cheese cake. She added 1/4 cup of lime juice to a standard New York style cheese cake recipe. As you can see, it has been enjoyed already.

I really enjoyed the texture and smoothness of the cheese cake. If a chiffon cheese cake is a one(1) on the heavy/light scale and a regular New York cheese cake is a ten(10), this comes out a seven(7). There is just enough lime to give it a distinct tang without overpowering the cheese. For me, this recipe using the fromage blanc was a treat I wouldn't mind having again. It gives me the satisfying taste and the firmness of a heavier cheese cake without the fullness.  I'll try to get the actual recipe she used and post it.