I took a baked cheesecake class from Binko's that was so yummy. A few days ago I saw a mascarpone/yogurt cake on La Tartine Gourmande. I felt like the lemony tartness of a cheesecake would be a perfect pick me up for the dreary weather in Seattle. I took what I knew from Binko's class and used the recipe on La Tartine Gourmande, but instead of the mascarpone, I used 5 ouces of Fromage Blanc and 183 grams of Strauss's Vanilla European style yogurt.
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