This is a very busy time of year for our family. One adult daughter has a birthday in late April, the other adult daughter has a birthday in mid-May, and my husband has his birthday in late May. I'd add my mother-in-law's birthday (also mid-May) to the list, but she doesn't live here so I can't bake for her — though I used to, when we all lived in the same town. Since we all seem to prefer cheesecake to layer cake, it was time for yet another cheesecake this weekend.
This time, I made one that was highly recommended by a good friend, White Chocolate Macadamia Nut Cheesecake. I'm not usually a fan of white chocolate, but you really don't taste it in this little bit of heaven. Wow! It's amazingly decadent — silky smoothness relieved by the bits of macadamia nuts. It was a hit! The recipe says it serves 12, but I'd say it easily serves 14-16, since it's so rich. I made it in a 9" springform pan, since my 10" pan leaks like crazy — no problems using the smaller pan.
On the quilting front, I should have a finished project to show you in the next several days, if all goes well. I'm almost finished quilting the top I showed you here, and then I'll add piping and binding to finish it. Oh, and a label, too, of course. :)