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Almond Cheesecakes


  • 1/4 pound of sweet almonds
  • 4 bitter almonds
  • 3 eggs
  • 2 ounces of butter
  • rind of 1/4 lemon
  • 1 tablespoonful of lemon-juice
  • 3 ounces of sugar


Blanch and pound the almonds smoothly in a mortar, with a little rose- or spring-water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and -juice, sweeten, and stir well until the whole is thoroughly mixed. Line some pattypans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less in a quick oven.

Time: 20 minutes, or rather less.

Sufficient for about 12 cheesecakes.

Seasonable at any time.


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The Book of Household Management (1861).

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