We've just finished eating a piece of Ophilia's recipe for Yorkshire Curd
Cheesecake and proclaimed it *marvelous*! Both the flavor and texture were
wonderful. Once you've made the curds, which I did yesterday, it's a quick
and simple recipe that produces a cheesecake unlike any I've had, and one I
will repeat many times.

There are two things I did that might be considered variations. First, the
currants I had on hand had previously been soaked in brandy. Second, I
sprinkled the pinch of nutmeg over the top before baking, rather than
adding to the filling.

A million thanks, Ophelia!

Yorkshire Curd Cheesecake (from Ophelia)

Ingredients:
8 oz curds
2 eggs
4 oz sugar
2 oz currants
a small knob of butter (melted)
a little grated lemon rind
a pinch of nutmeg
shortcrust pastry

Method:
Mix the curds with the dried fruit and flavouring.
Stir well-beaten eggs in with the sugar and butter.
Line a 7 or 8 inch dish or plate with pastry.
Put in the curd mixture.

Baking time:
20 minutes in a moderate oven or until set.



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!