The ultimate Italian cheesecake recipe and traditional recipe within my family. Once you master this cake, it’s fun to switch up and get creative with the toppings!
8 extra-large eggs
½ cup light cream
½ cup grated Parmigiano-Reggiano
½ cup grated Gruyere and additional 2 tbsp
½ cup basil leaves, torn into bite-sized pieces plus a few sprigs for garnish
½ cup mint leaves, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
½ pound slender asparagus, ends trimmed, chopped into ½ pieces
1 pint cherry tomatoes, halved lengthwise
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