[Sca-cooks] Keeping cheesecake

[Stefan li Rous]

Adamantius commented:
> "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!!!"
Oh? Recipe please.  :-)
> 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.
And this one, too.
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****