<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cheesecake on Kitchen3N</title><link>https://kitchen3n.com/tags/cheesecake/</link><description>Recent content in Cheesecake on Kitchen3N</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Sun, 18 Feb 2018 00:00:00 +0000</lastBuildDate><atom:link href="https://kitchen3n.com/tags/cheesecake/index.xml" rel="self" type="application/rss+xml"/><item><title>Rasmalai Ricotta Cheesecake</title><link>https://kitchen3n.com/posts/2018-02-18-rasmalai-ricotta-cheesecake/</link><pubDate>Sun, 18 Feb 2018 00:00:00 +0000</pubDate><guid>https://kitchen3n.com/posts/2018-02-18-rasmalai-ricotta-cheesecake/</guid><description>&lt;img class="alignleft size-full wp-image-2654" src="https://kitchen3n.com/wp-content/uploads/2018/02/fullsizeoutput_71d7.jpeg" alt="Rasmalai Ricotta Cheesecake" /&gt;&#10;I had a lemon ricotta cheese in Sorrento that was a game changer. Compared to dense, tangy, NY style cheesecake (which is delicious in its own rite), this was so light, so brightly flavored with regional citrus, it was the most heavenly thing I had tasted during my 4 months in Italy (in addition to cinnamon gelato, rosemary potato pizza, and fresh ricotta calzone).</description></item></channel></rss>