17th Century Cheesecake

⏱ 65 mins 🍽 1 cheesecake, 6-8 serving(s) 🏷 Dessert

This is a historical cheesecake recipe originating from a 17th century cookbook. It offers a distinct flavour profile, markedly different from contemporary cheesecakes, largely due to the inclusion of rosewater. The filling combines cheese curds, butter, egg yolks, sugar, currants, and nutmeg, baked within a pre-baked shortcrust pastry case. The result is a golden, lightly risen dessert that serves six to eight people.

17th Century Cheesecake

Ingredients

  • 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)

Method

  1. Note that ricotta cheese can substitute for cheese curd, or you can prepare your own curd simply.
  2. Blind bake a deep 9 to 10 inch shortcrust pastry shell for 10-15 minutes in a hot oven.
  3. Take the pastry out of the oven and let it cool down.
  4. Alternatively, have a ready-made shell prepared. Combine the cheese curd and softened butter in a bowl, mixing thoroughly.
  5. Incorporate the egg yolks individually, ensuring each is beaten in fully.
  6. Mix in the rosewater, sugar, currants and nutmeg, beating until well combined.
  7. Transfer the filling into the cooled pastry case and bake immediately at gas Mark 4, 180C or 350F for 30-45 minutes. The baked cheesecake will be slightly risen and golden.
  8. Remove from the oven and, if you like, sprinkle lightly with ground mace.

Nutrition (per serving)

Sodium85600 mg

Recipe details

CategoryDessert
AuthorSandra Hyde