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Recipes
Classic New York Style Cherry Cheesecake
By fortheloveofitaliancooking
Learn how to make this creamy, luscious, crack-free, not-too-sweet, cheesecake without a water bath
- CRUST:
- 1 cup graham cracker crumbs or crumbled digestive biscuits
- 3 tablespoons butter, melted
- 1 tablespoon sugar
- FILLING:
- 2 pounds cream cheese, room temperature
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla
- 3/4 cup heavy cream
- 4 eggs
- 1 can cherry pie filling
20 MINUTE BUTTER AND ONION TOMATO SAUCE
By fortheloveofitaliancooking
If you have ever made Marcella Hazan’s glorious butter and onion tomato sauce, then you know that it can take a b...
- 2 cups (500 ml) plain pureed tomato sauce
- 5 tbsp (70 g) unsalted butter
- 1 medium onion, peeled and cut in half
- 1 or 2 handfuls Italian grated cheese (Parmesan, Grana Padano, or Romano)
- 1 lb (450-500 g) Bavette pasta (or other long pasta)