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!
Feel free to follow us on social media for the latest news and more inspiration.
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
Johanna Kindvall is a cook and professional illustrator who explores the world of food (from breads to pickling) as...
Behind the bread and pastry at Foorn in Naples is Carlo Di Cristo, a former University professor of Neuroscience...
0 Comments