Recipes > Desserts > Cakes > Cheesecakes > Cheesecake. No. 1

Cheesecake. No. 1


  • 4 quarts of new milk
  • 1 pint of cream
  • 1 or 2 blades of mace
  • 1 bag of ambergris
  • runnet
  • 2 ounces of almonds
  • rose-water
  • loaf-sugar
  • something more than 1/4 pound of fresh butter
  • 6 eggs
  • 1/2 pound of currants


Take the milk and cream; put in the mace, with the ambergris; set it with as much runnet as will bring it to a tender curd. When it has come, break it as you would a cheese, and, when you have got what whey you can from it, put it in a cloth and lay it in a pan or cheese-hoop, placing on it a weight of five or six pounds, and, when you find it well pressed out, put it into an earthen dish, bruising it very small with a spoon. Then take the almonds, blanch and beat them with rose-water and cream; mix these well together among your curd; sweeten them with loaf-sugar; put in the butter, with the yolks of the eggs mixed together. When you are ready to put it into crust, strew in the currants; let the butter boil that you make your crust with; roll out the cakes very thin. The oven must not be too hot, and great care must be taken in the baking. When they rise up to the top they are sufficiently done.


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The Lady's Own Cookery Book (1844).

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