Recipes > Desserts > Cakes > Cheesecakes > To make Almond Cheesecakes another Way

To make Almond Cheesecakes another Way


  • 2 or 3 lemons
  • loaf sugar
  • 8 eggs (leaving out six of the whites)
  • 1/2 pound of loaf or powder sugar
  • 1/4 pound of the best almonds
  • 3 or 4 spoonfuls of rose-water
  • 10 ounces of fresh butter
  • puff-paste


Take the peel of the lemons pared thick, boil them pretty soft, and change the water two or three times in the boiling; when they are boiled beat them very fine with a little loaf sugar, then take the eggs, loaf or powder sugar, beat the eggs and sugar for half an hour, or better; take the almonds, blanch and beat them with the rose-water, but not over small; take the butter, melt it without water, and clear off from it the butter-milk, then mix them altogether very well, and bake them in a slow oven in a puff-paste; before you put them into the tins, put in the juice of half a lemon.

When you put them in the oven grate over them a little loaf sugar.

You may make them without almonds, if you please.

You may make a pudding of the same, only leave out the almonds.


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English Housewifry (1764).

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