Lemon 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.
Yield: 12.0 cakes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Cheesecake filling

the rind of three to the juice of two lemons ↝ Lemon, raw [Citrus fruits]
the juice of two lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
three sponge biscuits
six ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Topping

some candied lemon-peel cut thin ↝ Lemon peel, raw [Fruits and Fruit Juices]

Base

puff-paste

Another Lemon Cheesecake

the peel of two lemons ↝ Lemon peel, raw [Fruits and Fruit Juices]
a few almond kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
a quarter of a pound of loaf sugar ↝ Sugar, NFS [Sugars and honey]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
puff-paste

Instructions (4)

Lemon Cheesecake

Grate the rind of three to the juice of two lemons; mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, half a gill of cream, and three eggs well beaten.
Work them well, and fill the pan, which must be lined with puff-paste; lay on the top some candied lemon-peel cut thin.

Another Lemon Cheesecake

Boil the peel of two lemons till tender; pound it in a mortar very fine; blanch and pound a few almond kernels with the peel.
Mix a quarter of a pound of loaf sugar, a quarter of a pound of butter, the yolks of six eggs, all together in the mortar, and put it in the puff-paste for baking.

Original Text

Lemon Cheesecake.

Grate the rind of three to the juice of two lemons; mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, half a gill of cream, and three eggs well beaten. Work them well, and fill the pan, which must be lined with puff-paste; lay on the top some candied lemon-peel cut thin.

Another.

Boil the peel of two lemons till tender; pound it in a mortar very fine; blanch and pound a few almond kernels with the peel. Mix a quarter of a pound of loaf sugar, a quarter of a pound of butter, the yolks of six eggs, all together in the mortar, and put it in the puff-paste for baking. This quantity will make twelve or fourteen cakes.

Notes

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