hi lindsey i wanted to ask you a few questions about the baked vanilla cheesecake with caramel sauce first can you beat the cheesecake with a electric wisk seconldly i dont understand when it says pour half the mixture into the cake tin but could you explain this in more detail thanks xx
A few questions about the baked vanilla cheesecake.
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Italy is rightly famous for its regional food specialities. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.