[Sca-cooks] Da French Goat Cheese cheesecake...

[Phil Troy/ G. Tacitus Adamantius]

>From the Jennifer Harvey Lang 1988 "American" edition of The Larousse 
Gastronomique:

"TORTEAU FROMAGÉ

In Poitou and Vendée, a gateau made with goats'-milk cheese; it is 
shaped like a slightly flattened ball with a smooth, almost black, 
surface. It is prepared by filling a deep, pastry case (pie shell) 
with a mixture of fresh goats'-milk cheese, eggs, fresh cream, sugar, 
and flour, flavoured with Cognac. There are numerous variants, which 
sometimes incorporate candied angelica. This gateau, originally from 
Lusignan, is also found in Niort, Poitiers, and as far away as 
Ruffee. The prune torteau of the same region is a puff-pastry tart 
filled with prune puree and covered with a pastry lattice.

torteau fromagé - Make some short pastry with 250 g (9 oz., 2 1/4 
cups) flour, 125 g (4 1/2 oz, 9 tablespoons) butter, 1 egg yolk, 1 - 
2 tablespoons water, and a pinch of salt. Leave in a cool place for 2 
hours, roll out to a thickness of 3 mm. (1/8 inch), and line a 
buttered tourtiere (or deep flan dish) 20 cm (8 inches) in diameter. 
Bake blind for about 10 minutes. Mix 250 g (9 oz) well-drained fresh 
goats'-milk cheese, 125 g (4 1/2 oz, 2/3 cup) caster (superfine) 
sugar, a pinch of salt, 5 egg yolks, and 30 g (1 oz, 1/4 cup) potato 
starch. Mix well, then add 1 teaspoon brandy or 1 tablespoon 
orange-flower water. Whisk 5 egg whites to very stiff peaks and 
gently fold them into the mixture. Pour into the pastry case (shell) 
and and bake in a moderately hot oven (200 C, 400 F, gas 6) for about 
50 minutes. Serve warm or cold."

The accompanying photograph shows this sliced into what looks like 
1/2-inch thick slices, which is what prompted me to make this cake in 
the first place, and personal experience suggests it is indeed more 
cake-ey in texture than most cheesecakes.

Enjoy, all.

Adamantius