This little gem comes from my baking days in a nearby Seattle restaurant. This cake is closer to a pound cake than a cheesecake (as the name implies), and is better after being refrigerated (or frozen) then slices and toasted in a pan.
This is a moist, dense cake with a fragrance you won't know unless you grew up somewhere tropical. It's a subtle flavor - almost peachy - but then something else wafts by and you're clearly inhaling something new.
