ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: old fasion cheesecake - sounds like italian-style cheesecake

Misc.
I don't have a recipe to share with you for this, but it sounds like you've described Italian-style cheesecake, which often has a cooke crust, is most definitely not creamy, and tends to be spongy. There are many many variations on it - I've had it with citron in it, with a hint of orange, with a hint of lemon, with mini chocolate chips in it. It is not made with cream cheese - its made with ricotta cheese, which gives it its distinctive texture & taste. I;'m sure you'll be able to find several recipes right here on this site.
MsgID: 016783
Shared by: Fafalina - New York
In reply to: old fashion cheese cake with cookie crus...
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cranberry-Orange Relish (Knox Gelatine) (blender)
  • CRANBERRY-ORANGE RELISH 2 envelopes Knox Unflavored Gelatine 1/2 cup cold water 1/2 cup boiling water 1 1/4 cups sugar 1 small orange, cut-up (including peel) 3 cups cranberries orange slices (optional, for garnish) ...
  • Same as Special K Bars
  • SAME AS SPECIAL K BARS 1 cup white sugar 1 cup light corn syrup 1 tbsp vanilla 1 (16 to 18 oz) jar creamy peanut butter 6 cups Special K cereal 1 (6 oz) package chocolate chips 1 (6 oz) package butterscotch chips Coo...
  • Tips for thawing make ahead meals -
  • Hi Cassie - first of all, how great of you to do these make ahead meals for your friend - I know how much those will be appreciated. I've done a lot of this, and most things come out pretty good. I've found that cream-...
  • Fresh-Baked Mahi Mahi with Raspberry Vinegar
  • FRESH-BAKED MAHI MAHI WITH RASPBERRY VINEGAR 1 tbsp. butter 6 pieces mahi-mahi (6 oz. each) 1/2 cup raspberry vinegar 1/4 cup balsamic vinegar 3/4 cup cream salt and pepper to taste Rub the butter on bottom of the ba...
ADVERTISEMENT
  • Patate e Carciofi (Potato and Artichoke Tart)
  • PATATE E CARCIOFI (POTATO AND ARTICHOKE TART) 1 pound potatoes peeled and cut into 1-inch dice (3 cups) Salt 1 medium lemon 6 baby artichokes or 2 globe artichoke bottoms 5 Tablespoons extra virgin olive oil 1 Tablesp...
  • Classic Spanish Rice (using Minute Rice)
  • CLASSIC SPANISH RICE 1 1/2 cups Original Minute Rice 1 onion, cut thin wedges 1 garlic clove, minced 1/4 cup (1/2 stick) margarine or butter 1 1/2 cups water 1 (8 oz) can tomato sauce 1 small green pepper, diced 1 tea...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: old fasion cheesecake - sounds like italian-style cheesecake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!