Recipes > Desserts > Cakes > Cheesecakes > Cheese Cakes

Cheese Cakes


  • 1 pint of milk
  • 8 eggs
  • 4 ounces of breadcrumbs
  • 1/2 pound of butter
  • 1/2 pound of sugar
  • 1 tablespoonful of sherry
  • 1 tablespoonful of brandy
  • 1 tablespoonful of rose-water
  • 1 teaspoonful of cinnamon
  • 1/4 pound of currants well washed
  • puff paste


Put the milk on to boil, beat four eggs light and stir into the milk; when it is a thick curd remove from the fire and when cool mash it very fine, add to it the breadcrumbs. Beat to a cream the butter and sugar, add the curds and bread; beat four eggs until very thick and light and pour them into this mixture; then add gradually the sherry, brandy, rose-water, and cinnamon, and lastly the currants. Line either pie plates or shallow cake pans with puff paste, pour in the mixture and bake in a quick oven. They should be served cold and eaten the day they are baked.


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The Golden Age Cook Book (1898).

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