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Curd Cheesecake (Comment) |
YORKSHIRE CHEESECAKE OR CURD TART
Pastry: 6-oz short crust pastry
Best eaten whilst just warm.
[Sorry - can't help with the curd part - maybe someone else
can!
Nina Pickup, Seamer Scarborough, N Yorkshire]
Mrs. J.Smith. Halifax.
YORKSHIRE CURD TART:
Hi June: I know you have some recipes
for Yorkshire curd tart, but you may like to have this one for
several reasons:
ROSEWATER: You can make this in the early summer by picking about 50g petals from a fragrant variety just as the buds are opening, covering with water, standing overnight, and straining. However the results are just as good with rosewater from a health food shop, chemist, etc.
Correspondance between the editor and the mailer of this recipe:
A question occurs to me, where would you buy rosewater?
I live in BC Canada! Do you think it would be available?
Kind regards, June
Someone was looking for a curd cheesecake recipe. I couldn't
find one in Mrs. Beeton's (gasp!), nor in a variety of other British
cookery books I've got; however, I did find a vegetarian version
- no gelatine/gelatin.
Y'all know that gelatine/gelatin comes from the boiled bones of
dead animals, don't you? You might try adding some agar agar according
to packet directions, because otherwise you have to keep this
thing WELL chilled and handle very carefully or you end up with
collapsed cheesecake. Not a pretty sight.
Recipes like this are why I was the recipient of the remark, "Oh, you're vegetarian? Really? I thought vegetarians were THIN."
American subscribers will be happy to know these are US measurements for a change (it's a US version of a British book). Others will have to convert. Americans use an 8 oz. cup for measuring liquid AND dry ingredients. Spoons are 1/3 smaller. Have fun compensating.
Finely crush biscuits/crackers, stir into melted butter. Press
mixture into base of 8" springform cake pan.
Grate rind from lemons, saving a few curls for decoration, squeeze
out juice. Place in bowl with sugar. Beat well Slowly beat in
cheeses and continue beating until mixture is smooth. Whip cream
well until it holds its shape and fold in cheese. Spread cheese
mixture over base and level surface. Cover and refrigerate several
hours.
Turn cheesecake out on to serving plate [if you dare, I usually
leave it on the springform base]. Decorate with whipped cream
and lemon curls.
Pastry
12ounces of plain flour
6ounces of lard
cold water to mix
Make Pastry
Line 6 curd tart tins (about 14cms (5-6inches)diameter) with pastry.
Curd Filling
8 ounces Curd
8 ounces Sugar
4 ounces melted butter or margarine
2 or 3 Eggs
2 ounces of Currants
Scraping of Nutmeg
Mix all filling ingredients together.
Put filling into prepared tins
Bake in the centre of the oven at about 350 to 400 degrees until
brown and set.