Prep 5 mins
Cook 1 hr
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.
- 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)
- NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily.
- Prepare a deep short-crust pastry shell (9-10 inches across) and bake it blind for 10-15 minutes in a hot oven.
- Remove from oven and allow to cool.
- (Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well.
- Add the egg yolks, one at a time, beating them well into the mixture.
- Add the rosewater, sugar, currants and nutmeg to the mixture and beat in well.
- 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.).
- Lift from oven and lightly dust with ground mace (if desired).