Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / 17th Century Cheesecake Recipe
    Lost? Site Map

    17th Century Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Sandra Hyde's Note:

    Want a cheesecake that is different that does not taste anything like modern cheesecakes? Then try this. It comes from a 17th Century cookbook. The rosewater completely changes the taste.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 6-8

    Yield:

    cheesec ...

    Units: US | Metric

    • shortcrust pastry (or pre-made shortcrust pie shell - 9 inch diameter)
    • 1/2 lb cheese curds
    • 3 tablespoons rose water
    • 2 tablespoons currants
    • 3 egg yolks
    • 3 ounces butter
    • 3 tablespoons sugar
    • nutmeg, grated (to taste)
    • mace (optional)

    Directions:

    1. 1
      NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily.
    2. 2
      Prepare a deep short-crust pastry shell (9-10 inches across) and bake it blind for 10-15 minutes in a hot oven.
    3. 3
      Remove from oven and allow to cool.
    4. 4
      (Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well.
    5. 5
      Add the egg yolks, one at a time, beating them well into the mixture.
    6. 6
      Add the rosewater, sugar, currants and nutmeg to the mixture and beat in well.
    7. 7
      Pour the filling into the cooled pastry case and bake in a moderate oven (gas Mark 4, 180C or 350F) for 30-45 minutes. (Warning- once the mixture is poured into the pie shell, it should be baked straight away. Otherwise it will start to separate and become oily and not cook well.)(The cheesecake should have risen a little and be a golden color.).
    8. 8
      Lift from oven and lightly dust with ground mace (if desired).

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for 17th Century Cheesecake

    Serving Size: 1 (23 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.1
     
    Calories from Fat 121
    76%
    Total Fat 13.5 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 124.8 mg
    41%
    Sodium 85.5 mg
    3%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 8.3 g
    33%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    cheese curds

    rose water

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites