We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
finely grated lemon zest
Melissa Clark’s Spicy Roasted Shrimp with Eggplant and Mint
File this under: sheet-pan supper, the shrimp edition.
