thanks for the feedback, Wayne. Did you use rennet or lemon juice to
make the curds?

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On 28 Nov 2005 02:04:31 +0100, Wayne Boatwright wrote:

> 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.

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Practice safe eating. Always use condiments.