17Th Century Cheesecake – a delicious recipe with shortcrust pastry, cheese curds, water, currants, egg yolks, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily.
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
Remove from oven and allow to cool.
4
(Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well.
5
Add the egg yolks, one at a time, beating them well into the mixture.
6
Add the rosewater, sugar, currants and nutmeg to the mixture and beat in well.
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
Lift from oven and lightly dust with ground mace (if desired).
531
kcal
Calories
43
g
Fat
13
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: shortcrust pastry (or pre-made shortcrust pie shell - 9 inch diameter), 1/2 lb cheese curds, 3 tablespoons rose water, 2 tablespoons currants, and more.
Yes, 17Th Century Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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