Recipes > Desserts > Cakes > Cheesecakes > Almond Cheese Cake

Almond Cheese Cake

This though usually called a cheese cake, is in fact a pudding.


  • rennet
  • 1 quart of milk
  • 1/2 pound of currants
  • 3 ounces of sweet almonds
  • 1 ounce of bitter almonds
  • rose water
  • yolks of 8 eggs
  • 5 table-spoonfuls of cream
  • 1 tea-spoonful of mixed spice


Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Put it into a tea-cup, pour on it sufficient lukewarm water to cover it, and let it soak all night, or at least several hours. Take the milk, which must be made warm, but not boiling. Stir the rennet-water into it. Cover it, and set it in a warm place. When the curd has become quite firm, and the whey looks greenish, drain off the whey, and set the curd in a cool place. While the milk is turning, prepare the other ingredients. Wash and dry the currants, and dredge them well with flour. Blanch the almonds, by scalding and peeling them. Then cool them in cold water, wiping them dry before you put them into the mortar. If you cannot procure bitter almonds, peach kernels may be substituted. Beat them, one at a time, in the mortar to a smooth paste, pouring in with every one a few drops of rose water to prevent their being oily, dull-coloured, and heavy. If you put a sufficiency of rose water, the pounded almond paste will be light, creamy, and perfectly white. Mix, as you do them, the sweet and bitter almonds together. Then beat the yolks, and when light, mix them gradually with the curd. Add the cream and mixed spice. Lastly, stir in, by degrees, the pounded almonds, and the currants alternately. Stir the whole mixture very hard. Bake it in buttered dishes, laying puff paste round the edges. If accurately made, it will be found delicious. It must be put in the oven immediately.


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Directions for Cookery, in its Various Branches (1840).

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