You want a cheesecake - we all know it.
The secret to making cheesecake that’s light and airy, with a rich and creamy yet feathery texture, is simple and twofold.
Low and slow.
That’s according to Thomas Speight, who owns Spokane Cheesecakes with his wife, Gillian. The bakeshop, which opened in December and celebrated its grand opening at the end of April, specializes in small, individual-sized cheesecakes.View Website