This Italian Semolina Cheesecake Is Shockingly Low Maintenance
by Allie Chanthorn Reinmann from Lifehacker on (#622GT)
Making cheesecake is a pain in the ass, and something I only make for special occasions. Part of the problem is that I go all out. It's a full production: Crumb crust, full-fat, full-sugar, three inches tall, baked in a water bath until just set, and cooled in the fridge overnight. Since I don't always want to do all...