Recipes > Desserts > Cakes > Cheesecakes > Curd Cheesecake

Curd Cheesecake


  • 1 quart of new milk
  • 1 spoonful of runnet
  • 1/4 pound of butter
  • 1/4 pound of moist sugar
  • a little grated nutmeg
  • 2 Naples biscuits, grated fine
  • yolks of 4 eggs beat well
  • whites of 2 eggs
  • 1 glass of raisin wine
  • a few bitter almonds
  • lemon or Seville orange-peel cut fine
  • 1/4 pound of currants plumped


Just warm the milk; put into it the runnet, and set it near the fire till it breaks. Strain it through a sieve; put the curd into a pan, and beat it well with a spoon. Melt the butter, put in the moist sugar, nutmeg, Naples biscuits, yolks, whites, wine, almonds, with the lemon or Seville orange-peel, currants; mix all well together, and put it into the paste and pans for baking.


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The Lady's Own Cookery Book (1844).

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