Charles Gifford wrote:

> "ASmith1946" > wrote in message
> ...
>
>>This cheesecake discussion raises several important questions related to
>>culinary history:
>>
>>What is a cheesecake (or what is a definition of any dish)?
>>
>>Are there essential ingredients/process that are necessary for a
>
> cheesecake (or
>
>>other dishes)?
>>
>>Does this definition change over time?
>>
>>When there is no clearly accepted source for defining cheesecake (or other
>>dishes), how much of our conversation is related to these linguistic
>
> matters?
>
>>Andy Smith
>
>
> I think a good beginning is to understand that there a
>
> 1. Cheese Cakes
> 2. Cheesecake
>
> Charlie
>
>

Indeed. I remember loving a Maltese cheese cake that was a mad
confection of layers of light flaky pastry alternated with layers of
ricotta cheese... Yummy, but more like a cheese pasty than the dessert
cheesecake. Then there are the ones like Yorkshire Cheesecake, made
with a pastry shell filled with a sort of curd cheese custard, and the
little Richmond Maids of Honour, filled with a curd cheese and ground
almond mixture. My friend Debbie's Chocolate Whiskey Cheesecake is
another different baked cheesecake... And my darling Big Sis STILL
won't give me her Tia Maria Cheesecake recipe! Sisters can be SO
mean... ;D

Somewhere I have a recipe called Roman Cheesecake. I think it's a
baked-in-a-pastry-shell type one. I'll hunt it out and see if there are
any historical notes to go with it.

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