The Cheesecake: Roman cheesecake — small, unsweetened ricotta-based loaves soaked in honey. With the remaining ricotta from our last cheesecake, we decided to make ancient Roman cheesecake loaves dipped in honey, using this recipe from Delicious Italy. How can you go wrong with cheese and honey? Wikipedia says: ” Roman-style cheesecake uses honey and a [...]
The cheesecake: a light, orange-flavored Italian ricotta cheesecake topped with caramelized orange rind. In honor of meeting our friend Jason’s new puppy, Bizmark — (see adorable pic in the gallery below! And don’t worry, the cheesecake was for the people, not the dog) — we tried to bake an Italian Orange-Ricotta cheesecake based on this [...]
The Cheesecake: a crustless, Vancouver style cheesecake, which we served with a blueberry rum sauce and fresh blueberries. The filling is yummy — sweet, very creamy, and light with a noticeable vanilla flavoring. OK. We made a few errors with our first solo cheesecake, but did succeed in making something quite tasty. Our goal was [...]
The Cheesecake: a light, American style cheesecake made with cream cheese and Greek yogurt. This is a simple, quick, and adaptable recipe that yields a firm, light, smooth filling with a sweet and slightly savory flavor. The crust is a traditional crumb crust, of medium thickness. DELICIOUS. When we asked Constantin’s mother to help us [...]