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Cream Cheesecake


  • 2 quarts of cream
  • 16 eggs
  • 14 ounces of butter
  • 1/2 pound of light Naples biscuit grated fine
  • 1/4 pound of almonds
  • rose-water
  • 1 pound of currants, well washed and picked
  • nutmeg
  • sugar
  • short crust


The cream set on a slow fire, put into it twelve eggs very well beat and strained, stir it softly till it boils gently and breaks into whey and a fine soft curd; then take the curd as it rises off the whey, and put it into an earthen pan; then break four eggs more, and put to the whey; set it on the fire, and take off the curd as before, and put it to the rest: then add the butter, Naples biscuit, the almonds beat fine with rose-water, the currants, some nutmeg grated, and sugar to your taste: a short crust.


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The Lady's Own Cookery Book (1844).

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