Sweet Baked Goods Cheesecakes / Lemon Cheesecakes

cheesecakes (no. 40)
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)

Ingredients:

2 quarts new milk​

2 tbsp. rennet​

4 oz. sugar​

3 oz. fresh butter​

4 egg yolks​

nutmeg​

lemon-peel​

1 glass brandy​

2 oz. currants​

puff paste​

Instructions:

Put two quarts of new milk into a stew-pan, set it near the fire, and stir in two table-spoonfuls of 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 colander to drain; when quite dry, put it in a mortar, and pound it quite smooth; then add four ounces of sugar, pounded and sifted, and three ounces of fresh 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 yelks of four eggs in a basin, with a little nutmeg grated, lemon-peel, and a glass of brandy; add this to the curd, with two ounces of currants, washed and picked; stir it all well together; have your tins ready lined with puff paste (No. 1), about a quarter of an inch thick, notch them all round the edge, and fill each with the curd. Bake them twenty minutes.​

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When you have company, and want a variety, you can make a mould of curd and cream, by putting the curd in a mould full of holes, instead of the colander: let it stand for six hours, then turn it out very carefully on a dish, and pour over it half a pint of good cream sweetened with loaf sugar, and a little nutmeg. What there is left, if set in a cool place, will make excellent cheesecakes the next day.​

lemon cheesecakes (no. 41)
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)

Ingredients:

rinds from 3 lemons​

juice from 2 lemons​

3 sponge biscuits​

6 oz. fresh butter​

4 oz. sifted sugar​

nutmeg​

cinnamon​

1/2 gill cream​

3 eggs​

puff paste​

2 or 3 slices of candied lemon-peel​

Instructions:

Grate the rind of three, and take the juice of two lemons, and mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, a little grated nutmeg and pounded cinnamon, half a gill of cream, and three eggs well beaten; work them with the hand, and fill the pans, which must be sheeted as in the last receipt with puff paste, and lay two or three slices of candied lemon-peel, cut thin, upon the top.​

 

[donna]

Some more great old recipes. Love all kinds of cheesecake.

 

[donna]

Today is our Granddaughter's birthday. She loves cheesecake so bumping this older thread. Two great recipes posted by Albert.

 

[Albert Sailhorst]

Today is our Granddaughter's birthday. She loves cheesecake so bumping this older thread. Two great recipes posted by Albert.

Happy Birthday to your Granddaughter!

 

[Fairfield]

Today is our Granddaughter's birthday. She loves cheesecake so bumping this older thread. Two great recipes posted by Albert.

Your granddaughter and I are a pair when it comes to cheesecake! We both must be part rodent. Cheesecake is wonderful and those recipes sure look good!