Sweet Baked Goods Cheese-cake

6. cheese-cake

(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)

Ingredients:

short-paste or yeast-paste​

3 oz. butter​

3 egg yolks​

a dessert plate of curded whey cheese​

2 oz. sugar​

pounded cinnamon​

a few pulverised cloves​

3 tbsp. cleanly picked currants​

8 egg whites​

mixed sugar​

Instructions:

Prepare a cake of short-paste or yeast-paste, with a pretty high rim or frame work; then stir three ounces of butter with the yelks of three eggs, to a froth, add in a whey cheese (curd) about the size of a dessert-plate, together with two ounces of sugar, some pounded cinnamon, a few grains of pulverised cloves, and three table spoonfuls of cleanly picked currants, finally, mix the whole with the white of eight eggs, beaten to a firm froth, put it into the cake, (which is, however, not to be strewed with white bread crumbs,) smoothen it with a knife, put the cake in a medium hot oven, and bake it for about three quarters of an hour, to a nice colour; put it carefully upon a flat dish, strew it with mixed sugar, and send it to the table.​

Photo by Sirabellas, CC-4.0​