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To make almond cheesecakes

To make almond cheesecakes is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of making a crustless pie of pounded almonds in a sugar, egg and melted butter custard which, at the time, was classed as a 'cheesecake'. The full recipe is presented here and I hope you enjoy this classic British version of: To make almond cheesecakes.

prep time

30 minutes

cook time

35 minutes

Total Time:

65 minutes

Serves:

8

Rating:

Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes

This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.

Original Recipe

To make almond cheeſecakes.


TAKE half a pound of Jordan almonds, and lay them in cold water all night, the next morning blanch them into cold water, then take them out, and dry them in a clean cloth, beat them very fine in a little orange-flower water, then take ſix eggs, leave out four whites, beat them and ſtrain them, then half a pound of white ſugar, with a little beaten mace ; beat them well together in a marble mortar, take ten ounces of good freſh butter, melt it, a little grated lemon-peel, and put them in the mortar with the other ingredients ; mix all well together, and fill your patty-pans.

Rather than being a true cheesecake in the modern sense, this is more an egg, sugar and butter custard thickened with pounded almonds that's cooked to thicken and which is baked in a thin, rich, shortcrust shell.

Modern Redaction

Ingredients:

225g almonds
2 tsp orange-flower water
2 eggs
4 egg yolks
225g caster sugar
1/4 tsp ground mace
300g butter, melted and cooled
2 tbsp freshly-grated lemon zest

Method:

Place the almonds in a large bowl, cover with water and set aside over night. The following day, drain the almonds then bring a pan of water to a boil, add the almonds and scald for 2 minutes. Drain, place in a bowl of cold water to boil then remove the skins.

Transfer the almonds to a mortar and beat to a paste with the orange-flower water (or use orange juice) [the liquid will prevent the almonds from oiling].

Beat together the whole eggs and egg yolks in a bowl, strain this mixture over the almonds in the mortar and pound to combine.

Add the mace, melted butter an the lemon zest and work into the almond and egg mixture until smooth and thoroughly combined.

Divide the mixture between greased patty pans or pie tins then (if desired you can cook on a pastry base) transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until golden brown on top and set.

Remove from the oven and allow to cool before slicing into wedges and serving.

Find more Hannah Glasse Recipes Hereand more Traditional Georgian Recipes Here.