Recipes > Desserts > Cakes > Cheesecakes > Cheesecakes

Cheesecakes

Treat here, ye shepherds blithe! your damsels sweet,
For pies and cheesecakes are for damsels meet.
—GAY.

Ingredients

  • 2 quarts of new milk
  • 2 tablespoonfuls of rennet
  • 4 ounces of powdered sugar
  • 3 ounces of fresh butter
  • yolks of 4 eggs
  • nutmeg
  • lemon-peel
  • 1 glass of brandy
  • 2 ounces of currants washed and picked
  • puff paste

Instructions

Put the milk into a stewpan; set it near the fire, and stir in the rennet; let it stand till it is set (this will take about an hour); break it well with your hand, and let it remain half an hour longer; then pour off the whey, and put the curd into a cullender to drain; when quite dry, put it in a mortar, and pound it quite smooth; then add the powdered sugar, and the butter; oil it first by putting it in a little potting pot, and setting it near the fire; stir it all well together; beat the yolks in a basin with a little nutmeg grated, lemon-peel, and the brandy; add this to the curd, with the currants; stir it all well together; have your tins ready lined with puff paste, about a quarter of an inch thick; notch them all round the edge, and fill each with the curd.

Bake them twenty minutes.

Print

Print recipe/article only

Source

A Poetical Cook-Book (1864).


comments powered by Disqus