Recipes > Desserts > Cakes > Cheesecakes > Cheese Cake or Pie

Cheese Cake or Pie


  • 1 1/2 cups of cheese
  • piece of sweet butter the size of an egg
  • 1/2 cup of sugar
  • 3 eggs
  • pinch of salt
  • peel of a lemon
  • 1/2 cup of cleaned currants
  • a little citron cut up very fine
  • kuchen dough or pie dough


Take cheese, rub smooth with a silver or wooden spoon through a colander or sieve, then rub sweet butter to a cream, add gradually sugar and the yolks of the eggs, salt, grate in the peel of a lemon, currants and citron. Line two pie-plates with some kuchen dough or pie dough, roll it out quite thin, butter the pie-plates quite heavily, and let the dough in them rise at least a quarter of an hour before putting in the cheese mixture, for it must be baked immediately after the cheese is put in, and just before you put the cheese into the plates whip up the whites of the eggs to a very stiff froth and stir through the cheese mixture.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus