Ahhh, cheesecake . . . Go to dinner almost anywhere, and take a gander at the dessert menu. There you’ll find this velvety classic, typically in plain vanilla, right next to crème brûlée and ice cream, two other items that have permanent menu status. But expected and ordinary aren’t Julia’s MO! For her October 2007 Prep School column in Sauce magazine, she transformed everyday sweet cheesecake into surprising savory options that left her readers swooning! This garlic-chive rendition, cut into thin slivers (because it’s that rich!), makes a great accompaniment to salad. Run now to Julia’s blog for the recipe!
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