As much as I adore cheesecake, an entire slice is just too rich and too much of a gut-buster. At least, to indulge in with regularity.

But a cheesecake pastry? Now, that’s something I can get down with morning, noon or night.

With the same luscious creaminess, a cheesecake pastry satisfies beautifully but with just a fraction of the filling, guaranteeing no food-coma afterward.

So when I was asked by Snofrisk, a Norwegian cheese company, to create a recipe using its product, I knew cheesecake pastry was where it was at.

Snofrisk is made with 80 percent goat’s milk and 20 percent cream from cows — all from small herds on Norwegian farms.

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