That’s Italian

April 6, 2012

I’m not Italian,but this seems like the perfect Easter dessert…Ricotta Cheesecake. Simple, light…with a touch of sweetness from golden raisins and a burst of freshness from lemon zest. This would be the perfect addition to an Easter brunch or  ending to a dinner of lamb chops and roasted asparagus. My Hungarian grandmother used to  make a cake that the flavors and textures of this recipe bring to mind. Oh yeah, she wasn’t Italian either. 

http://www.pbs.org/everydayfood/recipes/ricotta_cheesecake.html

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One Response to “That’s Italian”

  1. cauchy09 Says:

    looks delicious! and it reminds me of this local cheesecake that I had in Budapest. see here.


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