Home › The Principles of Cookery › Cheesecakes

Cheesecakes

Beat the yolks of four and the whites of two eggs separately; the whites must be beaten to a solid froth. Rub the rind of a lemon upon a quarter of a pound of loaf sugar; then pound it, and mix it with the eggs. Add a quarter of a pound of fresh butter melted, and the juice of two lemons. When these are well beaten together, put the mixture into a large jar, which should be placed in a pan of boiling water on the fire. Stir it constantly until it thickens. Line some tartlet-tins with a good light crust, and three-parts fill them with the mixture. When nearly baked, take them out of the oven for a minute, brush them over with white of egg, and sift a little pounded sugar over them, and put them back into the oven to brown. Time to bake, twenty minutes. Probable cost, 1 1/2d. each. Sufficient for two dozen cheesecakes.