Cream Cheesecake

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
cheesecake base
crust
Instructions (8)
  1. Set two quarts of cream on a slow fire.
  2. Put into it twelve eggs very well beat and strained.
  3. Stir it softly till it boils gently and breaks into whey and a fine soft curd.
  4. Then take the curd as it rises off the whey, and put it into an earthen pan.
  5. Then break four eggs more, and put to the whey.
  6. Set it on the fire, and take off the curd as before, and put it to the rest.
  7. Then add fourteen ounces of butter, half a pound of light Naples biscuit grated fine, a quarter of a pound of almonds beat fine with rose-water, one pound of currants, well washed and picked, some nutmeg grated, and sugar to your taste.
  8. Prepare a short crust.
Original Text
Cream Cheesecake. Two quarts of 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,[254] and take off the curd as before, and put it to the rest: then add fourteen ounces of butter, half a pound of light Naples biscuit grated fine, a quarter of a pound of almonds beat fine with rose-water, one pound of currants, well washed and picked, some nutmeg grated, and sugar to your taste: a short crust.
Notes
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