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Almond Cheesecakes


  • 1/4 pound of Jordan almonds
  • 12 or 14 apricot or peach kernels
  • rose-water
  • sack
  • 1/4 pound of fine powder sugar
  • 1/4 pound of the best butter
  • 2 or 3 spoonfuls of sweet thick cream
  • 4 eggs
  • grated nutmeg
  • nice short crust


Take the almonds and apricot or peach kernels; blanch them all in cold water, and beat them very fine with rose-water and a little sack. Add the fine powder sugar, by degrees, and beat them very light: then put the butter just melted, with the sweet thick cream; beat them well again. Then, add the eggs, leaving out the whites, beaten as light as possible. When you have just done beating, put a little grated nutmeg. Bake them in a nice short crust; and, when they are just going into the oven, grate over them a little fine sugar.


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The Lady's Own Cookery Book (1844).

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