On Mon 28 Nov 2005 06:08:43a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 28 Nov 2005 03:37:45a, Thus Spake Zarathustra, or was it
>> Ophelia?
>>
>> So sorry, Ophelia. Although I didn't e-mail you directly, this is
>> verbatim what I posted:
>
> Thank you Wayne
>
>>
>> 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.
>
> Oooh that is a very grown up version)))

Well, not by design. The only currants I had on hand were those I had
previously soakd in brandy for another use. I'd have used plain otherwise.
It was a nice touch, though. :-)


>> A million thanks, Ophelia!
>
> You are most welcome It seems funny to see people in US enjoying my
> childhood cheesecake)
>
> There is one recipe which makes small ones using flaky pastry for the
> crust and icing the top Each has their charms

Hmm... Somehow I can't imagine icing a cheesecake. Can you elaborate?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974