SC - flaon P.S.

[S.Albert]

Oh rats, two more Notes on the flaon: (1) it's not a high-rise cheesecake,
but is rich and tasty. If you make the dough go halfway up a regular
springboard pan, it will be too high, and (2) the "16th Century Cheesecake"
was the subtitled used by the modern Spanish cookbook, not my comment.

Sorry,

Morgana

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