[Sca-cooks] Keeping cheesecake

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Phlip:
>Ene bichizh ogsen baina shuu...
>
>
>>  > Has anyone other than me tried the Jello no-bake
>>  > cheesecake mixes?  My mother bought some on sale
>>  > years ago.  Shudder.  They taste just awful.
>>
>>  That's pretty much my reaction to all cheesecake.
>>
>>  - Doc (the evil, communist, space alien who doesn't like cheesecake)
>
>Ah, Doc, I gotta tell you tales of the Chocolate Cheesecake lady. As a
>medieval cook, she made a wonderful chocolate cheesecake ;-)

Hmmm. I'm sure this is the perfect moment for 87 people to all chime 
in, "Ah, but you haven't tried _MY_ cheesecake!!! It's 
triple-chocolate macadamia fudge pumpkin Chambourd cheesecake, and 
the cheese is utterly indistinguishable from the other ingredients!!!"

That said, somewhere I have a recipe (like, say, in the Larousse 
Gastronomique) for something called torteau au fromage (which, 
interestingly enough, is French for cheesecake). It's kind of a 
mousse of chevre or fresh goat's milk curd cheese, which, when 
sweetened, does a remarkable impersonation of a lemon-flavored 
cheesecake, but with a drier, puffier texture almost like a pound 
cake. The sugars in the goat cheese caramelize in the oven, leaving a 
snow-white interior and a browned top that's almost dark-chocolate 
brown. Amazing stuff. As I recall it's a Provencale thang; I can post 
the recipe if anybody wants, at some point this weekend.

Although I respect Doc's God-given right not to like cheesecake (the goof).

Adamantius, who remembers Phlip's frequent rants about Chocolate 
Cheesecake Lady