A quart of milk with eight eggs beat together; when it is come to a curd, put it into a sieve, and strain the whey out. Beat a quarter of a pound of butter with the curd in a mortar, with three eggs and three spoonfuls of sugar; pound it together very light; add half a nutmeg and a very little salt.
Cheesecake. No. 6.
Take a pint of milk, four eggs well beaten, three ounces of butter, half a pound of sugar, the peel of a lemon grated; put all together into a kettle, and set it over a clear fire; keep stirring it till it begins to boil; then mix one spoonful of flour with as much milk as will just mix it, and put it into the kettle with the rest. When it begins to boil, take it off the fire, and put it into an earthen pan; let it stand till the next morning; then add a quarter of a pound of currants, a little nutmeg, and half a glass of brandy.
Almond Cheesecake.
Blanch six ounces of sweet and half an ounce of bitter almonds; let them lie half an hour on a stove or before the fire; pound them very fine with two table-spoonfuls of rose or orange-flower water; put in the stewpan half a pound of fresh butter, add to this the almonds, six ounces of sifted loaf-sugar, a little grated lemon-peel, some good cream, and the yolks of four eggs; rub all well together with the pestle; cover the pattypans with puff paste, fill them with the mixture, and bake it half an hour in a brisk oven.
Cocoa-nut Cheesecakes.
Take a cocoa-nut, which by many is thought far superior to almonds; grate it the long way; put to it some thick syrup, mixing it by degrees. Boil it till it comes to the consistence of cheese; when half cold add to it two eggs; beat it up with rose-water till it is light: if too thick, add a little more rose-water. When beaten up as light as possible, pour it upon a fine crust in cheesecake pans, and, just before they are going into the oven, sift over some fine sugar, which will raise a nice crust and much improve their appearance. The addition of half a pound of butter just melted, and eight more eggs, leaving out half of the whites, makes an excellent pudding.
Cream Cheesecake.
Two quarts of cream set on a slow fire, put into it twelve eggs very well beat and strained, stir it softly till it boils gently and breaks into whey and a fine soft curd; then take the curd as it rises off the whey, and put it into an earthen pan; then break four eggs more, and put to the whey; set it on the fire, and take off the curd as before, and put it to the rest: then add fourteen ounces of butter, half a pound of light Naples biscuit grated fine, a quarter of a pound of almonds beat fine with rose-water, one pound of currants, well washed and picked, some nutmeg grated, and sugar to your taste: a short crust.