One reason to experiment with non-cream cheeses in cheesecakes is to experience the different textures and subtle changes in flavor that they introduce to the basic dessert. If nothing else, you'll develop a new appreciation for the classic, but if you try enough variations, the odds are good that you'll come across at least one that you'll like. This cheesecake, photographed by Foodie Universe, is made with fromage blanc and it is from Boule Bakery in Los Angeles. Fromage blanc is a thick, yogurt-like cheese (similar to quark) with a unique and somewhat mild flavor. It is relatively low in fat compared to many cheeses with similar textures and can be used as a dessert topping, as well as an ingredient in other recipes.
The Foodie Universe blog specializes in Los Angeles-based restaurant reviews and described the cake as being "nearly fluffy" in what might have been a surprising, yet welcome, contrast from the heavy and dense New York-style of cheesecake that so many bakeries seem to want to serve.
