Yorkshire cheesecake/curd tart

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Yorkshire cheesecake/curd tart
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Guest

Posted: Wed Feb 16, 05 3:04 pm Post subject:
Sarah D

Gai

Joined: 31 Dec 2004
Posts: 408
Location: Ireland

Posted: Wed Feb 16, 05 8:53 pm Post subject:

Yorkshire Cheesecake

450 g (1 lb) curd cheese
150 ml (1/4 pt) double cream
75 g (3 oz) caster sugar
Grated rind of 1 lemon
15 ml (1 tbsp) lemon juice
40 g (1� oz) cornflour
2 eggs beaten
100 g (4 oz) shortcrust pastry
50 g (2 oz) seedless raisins

Beat the curd cheese until smooth and mix with the cream. Add the sugar, lemon rind and juice and the cornflour. Beat in the egg, a little at a time.
Roll out the pastry and use to line the base and 0.5 cm (1/4 inch) up the sides of a loose-bottomed 20.5 cm (8 inch) flan tin. Prick the base all over with a fork. Bake blind in the oven at 200�C (400�F) mark 6 for 20 minutes.
Roll out the pastry trimmings and cut into thin strips. Cover the pastry case with a layer of raisins, and then spoon in the cheese mixture. Use the pastry strips to make a lattice design over the filling. Bake in the oven at 180�C (350�F) mark 4 for about 35 minutes until the filling is just set. Leave the cheesecake in the oven until cold.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Feb 17, 05 10:37 am Post subject:
When I log on again on Monday I could be several sizes larger! Looking forward to a weekend in the kitchen while the old chap does things in the garden and chops wood. Then comes in and eats everything!

Gertie

Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire

Posted: Thu Feb 17, 05 12:52 pm Post subject:
Mochyn, I'm from Yorkshire and I didn't know how to make it!!

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Fri Feb 18, 05 9:22 am Post subject:
Shame on you, Gertie! Mind you, I've only just learned to make Bara Brith after years of failing dismally. And I have to cook about a gallon of Cawl for St David's Day, too.

Fullup

Joined: 09 Dec 2004
Posts: 183
Location: Under water

Posted: Fri Feb 18, 05 12:23 pm Post subject:

Gertie wrote:

Mochyn,

I'm from Yorkshire and I didn't know how to make it!!

Gertie, I wouldn't worry about it I'm from Yorkshire and I've not even tried it, never mind make it.

Is it something we give to tourists to keep them quiet !

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Fri Feb 18, 05 6:31 pm Post subject:
Fullup: try it: it's really yummy. As long as it has good pastry, that is. Elijah's of Hawes make it, amongst others. Go one, spoil yourself

Fullup

Joined: 09 Dec 2004
Posts: 183
Location: Under water

Posted: Fri Feb 18, 05 6:50 pm Post subject:
I often go to Hawes on the way back from diving, I'll have to call in to Elijah's next time I'm there. Shame on me for not trying it before

tahir

Joined: 28 Oct 2004
Posts: 45692
Location: Essex

Posted: Fri Feb 18, 05 6:52 pm Post subject:
Call yerself a Yorkshireman?

Fullup

Joined: 09 Dec 2004
Posts: 183
Location: Under water

Posted: Fri Feb 18, 05 6:55 pm Post subject:

tahir wrote:

Call yerself a Yorkshireman?

oops...I'd better eat several then to catch up.

tahir

Joined: 28 Oct 2004
Posts: 45692
Location: Essex

Posted: Fri Feb 18, 05 6:56 pm Post subject:
But you're already full up...

Fullup

Joined: 09 Dec 2004
Posts: 183
Location: Under water

Posted: Fri Feb 18, 05 7:00 pm Post subject:
I'll try and make some room

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Sat Feb 19, 05 11:24 am Post subject:
Just remember, Fullup, you heard it here first! And pop into the Wensleydale cheese centre: loads of tasters of yummy cheese. Went there for Valentine's Day!

Fullup

Joined: 09 Dec 2004
Posts: 183
Location: Under water

Posted: Sat Feb 19, 05 4:19 pm Post subject:
We went to the creamery when we went walking near there in November. We bought loads and put it in the freezer, we have only just finished the last of it. Suppose that's another good reason to go again and stock up on cheese and Yorkshire tart. Did you stay overnight in Hawes ? We stayed just up from the creamery in a lovely place called Rookhurst Hotel, for the OH's birthday.

somerset lad

Joined: 10 Nov 2004
Posts: 6
Location: taunton

Posted: Sun Feb 20, 05 8:06 pm Post subject:
1pint of milk, a few drops of rennet warm milk to 80 degrees add rennet leave for an hour, cut up curds with a knife, leave for an hour, strain , now you have proper curds, cottage cheese is not the same.

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