"Wayne Boatwright" > wrote in message
...
> On Mon 28 Nov 2005 06:08:43a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Mon 28 Nov 2005 03:37:45a, Thus Spake Zarathustra, or was it
>>> Ophelia?
>>>
>>> So sorry, Ophelia. Although I didn't e-mail you directly, this is
>>> verbatim what I posted:
>>
>> Thank you Wayne
>>
>>>
>>> We've just finished eating a piece of Ophilia's recipe for Yorkshire
>>> Curd
>>> Cheesecake and proclaimed it *marvelous*! Both the flavor and
>>> texture
>>> were wonderful. Once you've made the curds, which I did yesterday,
>>> it's a quick and simple recipe that produces a cheesecake unlike
>>> any
>>> I've had, and one I
>>> will repeat many times.
>>
>>)
>>
>>>
>>> There are two things I did that might be considered variations.
>>> First, the
>>> currants I had on hand had previously been soaked in brandy.
>>> Second,
>>> I
>>> sprinkled the pinch of nutmeg over the top before baking, rather
>>> than
>>> adding to the filling.
>>
>> Oooh that is a very grown up version)))
>
> Well, not by design. The only currants I had on hand were those I had
> previously soakd in brandy for another use. I'd have used plain
> otherwise.
> It was a nice touch, though. :-)
>
>
>>> A million thanks, Ophelia!
>>
>> You are most welcome It seems funny to see people in US enjoying
>> my
>> childhood cheesecake)
>>
>> There is one recipe which makes small ones using flaky pastry for the
>> crust and icing the top Each has their charms
>
> Hmm... Somehow I can't imagine icing a cheesecake. Can you
> elaborate?

Just icing (powdered) sugar and water. when it is mixed you just put a
blob on top of the small cheesecake