Recipes > Desserts > Cakes > Cheesecakes > Cheesecake. No. 2

Cheesecake. No. 2


  • 1/2 pound of the best sweet almonds
  • 2 spoonfuls of orange-flower or rose-water
  • 1/2 pound of currants
  • 1/2 pound of the finest sugar, beaten and sifted
  • 2 quarts of thick cream
  • 8 eggs
  • beaten mace
  • finely powdered cinnamon
  • 4 well pounded cloves
  • puff-paste


Blanch the sweet almonds, and beat them very fine. Add the orange-flower or rose-water, currants, sugar, and cream, which must be kept stirred over a gentle fire. When almost cold, add the eggs, leaving out half the whites, well beaten and strained, a little beaten mace and finely powdered cinnamon, with the cloves. Mix them well into the rest of the ingredients, keeping it still over the fire as before. Pour it well beaten into puff-paste for the oven, and if it be well heated they will be baked in a quarter of an hour.


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The Lady's Own Cookery Book (1844).

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