“Yogurt cheesecake” doesn’t really capture the deliciousness that is this simple cake. I used the base cheesecake recipe here –which is a great staple base — but made it with strawberries instead of rhubarb.
I’m not quite sure what I was doing with the strawberries– I was sort of doing this without thinking. At first I thought about roasting them but ended up just putting them in a pan on the stove and simmering with some balsamic vinegar and sugar. The result was….well, basically jam. Ha! Not really what I was going for, but it worked taste-wise. If/when I make this again with strawberries, I would simply put them on raw. I think this would work well with pretty much any fruit! 🙂