[Sca-cooks] Keeping cheesecake

[Phil Troy/ G. Tacitus Adamantius]

Also sprach 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.  :-)

Don't make me do anything rash, Stefan! ;-)

>>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

Posted earlier today, as "Da French Goat-Cheese Cheesecake" or 
something like that. Lemme know if you need it re-posted.

A.