Sicilian cheesecake is favorite of mine back from childhood memory from a local pastry shop. Having some amazing organic ricotta from Pennsylvania Amish country I had used for calzone, I found this recipe to make a cheesecake at home. I had no baking mold, but my army cook instincts kicked in. Cast Iron pan would do and did the job!
Eric Girerd #repost
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
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