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!

Sounds delicious! My, I can about smell your cooking from here.

Cheers
Bronwyn

On Sun 27 Nov 2005 09:02:13p, Thus Spake Zarathustra, or was it Bronwyn?

> Sounds delicious! My, I can about smell your cooking from here.
>
> Cheers
> Bronwyn

Thanks, Bronwyn. I wish I could really share a piece with you!

--
Wayne Boatwright *¿*
_____________________________________________

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

"Wayne Boatwright" > wrote in message
...
> On Sun 27 Nov 2005 09:02:13p, Thus Spake Zarathustra, or was it
> Bronwyn?
>
>> Sounds delicious! My, I can about smell your cooking from here.
>>
>> Cheers
>> Bronwyn
>
> Thanks, Bronwyn. I wish I could really share a piece with you!

I can only guess you made the curd cheese cake? I never saw a mail from
you and Bronwyn didn't include your mail?

Please will you repeat what you said?

On Mon 28 Nov 2005 03:37:45a, Thus Spake Zarathustra, or was it Ophelia?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 27 Nov 2005 09:02:13p, Thus Spake Zarathustra, or was it
>> Bronwyn?
>>
>>> Sounds delicious! My, I can about smell your cooking from here.
>>>
>>> Cheers
>>> Bronwyn
>>
>> Thanks, Bronwyn. I wish I could really share a piece with you!
>
> I can only guess you made the curd cheese cake? I never saw a mail from
> you and Bronwyn didn't include your mail?
>
> Please will you repeat what you said?

So sorry, Ophelia. Although I didn't e-mail you directly, this is verbatim
what I posted:

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!

"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)))
>
> 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

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

"Wayne Boatwright" > wrote in message
...
> 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?

Just icing (powdered) sugar and water. when it is mixed you just put a
blob on top of the small cheesecake

On Mon 28 Nov 2005 09:08:15a, Ophelia wrote in rec.food.cooking:

>>> 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?
>
> Just icing (powdered) sugar and water. when it is mixed you just put a
> blob on top of the small cheesecake
>

Oh, okay. That makes sense.

--
Wayne Boatwright *¿*
____________________________________________

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

On Mon, 28 Nov 2005 16:08:15 GMT, Ophelia wrote:


>> Hmm... Somehow I can't imagine icing a cheesecake. Can you
>> elaborate?
>
>Just icing (powdered) sugar and water. when it is mixed you just put a
>blob on top of the small cheesecake
>
How about a coating of ganache. Every thing is better with chocolate.

"Pan Ohco" > wrote in message
...
> On Mon, 28 Nov 2005 16:08:15 GMT, Ophelia wrote:
>
>
>>> Hmm... Somehow I can't imagine icing a cheesecake. Can you
>>> elaborate?
>>
>>Just icing (powdered) sugar and water. when it is mixed you just put
>>a
>>blob on top of the small cheesecake
>>
> How about a coating of ganache. Every thing is better with chocolate.

No I think chocolate would be overpowering, this has a delicate flavour.
What say you Wayne?

On Mon 28 Nov 2005 01:17:11p, Thus Spake Zarathustra, or was it Ophelia?

>
> "Pan Ohco" > wrote in message
> ...
>> On Mon, 28 Nov 2005 16:08:15 GMT, Ophelia wrote:
>>
>>
>>>> Hmm... Somehow I can't imagine icing a cheesecake. Can you
>>>> elaborate?
>>>
>>>Just icing (powdered) sugar and water. when it is mixed you just put
>>>a blob on top of the small cheesecake
>>>
>> How about a coating of ganache. Every thing is better with chocolate.
>
> No I think chocolate would be overpowering, this has a delicate flavour.
> What say you Wayne?

Absolutely. I think anything beyond the recipe as you posted it would be
overkill. It should be enjoyed for its simplicity of texture and flavor.

--
Wayne Boatwright *¿*
_____________________________________________

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

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

`````````````````````````

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.

--

Practice safe eating. Always use condiments.

On Mon 28 Nov 2005 11:29:15p, Thus Spake Zarathustra, or was it sf?

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

I used the lemon juice, as I didn't have time to get the rennet I wanted. I
would still like to get some liquid rennet to keep on han.

--
Wayne Boatwright *¿*
_____________________________________________

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