Chef Time!

Chef Time!

Monday, March 12, 2012

Cheesecakes Have Come A Long Way Baby

As I was perusing some of my old cookbooks tonight, I came across a recipe that was published back in 1832. The ingredients and techniques then are as different as night and day now. Yet I’m sure that they were delicious then as they are now. What I am going to do here, is post the 1832 recipe and then following will be a recipe of the present.

4 eggs
1 gill of milk
1/4 pound of butter
1/4 pound of powdered sugar
2 ounces of grated bread
1 table-spoonful of mixed brandy and wine
1 tea-spoonful of rose-water
1 tea-spoonful of mace, cinnamon, and nutmeg, mixed
1/4 pound of currants
Pick the currants very clean. Wash them through a colander, wipe them in a towel, and then dry them on a dish before the fire.When dry take out a few to scatter over the top of the cheesecake, lay them aside, and sprinkle the remainder of the currants with the flour.Stir the butter and sugar to a cream. Grate the bread, and prepare the spice. Beat the eggs very light.Boil the milk. When it comes to a boil, add to it half the beaten egg, and boil both together till it becomes a curd, stirring it frequently with a knife. Then throw the grated bread on the curd, and stir all together. Then take the milk, egg, and bread off the fire and stir it, gradually, into the butter and sugar. Next, stir in the remaining half of the egg. Add, by degrees, the liquor and spice. Lastly, stir in, gradually, the currants. Have ready a puff-paste, which should be made before you prepare the cheesecake, as the mixture will become heavy by standing. Before you put it into the oven, scatter the remainder of the currants over the top. Bake it half an hour in rather a quick oven.
Do not sugar the top.
You may bake it either in a soup-plate, or in two small tin patty-pans, which, for cheesecakes, should be of a square shape. If baked in square patty-pans, leave at each side a flap of paste in the shape of a half-circle. Cut long slits in these flaps and turn them over, so that they will rest on the top of the mixture. You can, if you choose, add to the currants a few raisins stoned, and cut in half.
Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832).
Now that you read the recipe or yesteryear, here is a recipe of today.
2 c. Graham cracker crumbs
6 tbsp. Butter, melted
2 tbsp. Sugar, white
½ tsp. Cinnamon
Cake Filling:
1 ½ lb. Cream cheese
¾ c. Sugar
3 Eggs
¼ c. Lemon juice
2 tsp. Lemon rind, grated
2 tsp. Vanilla
2 c. Sour cream
3 tbsp. Sugar
1 tsp. Vanilla
½ c. Sugar
1 ½ tsp. Cornstarch
¼ tsp. Salt
¾ c. Water
1/3 c. Lemon juice
1 Egg yolk, well beaten
1 tbsp. Butter
Preheat oven to 350.
Combine crust ingredients. Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes and cool. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust and bake 35 minutes. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven. Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add about 1 tablespoon of butter. Cool and spread this glaze on the cake before the glaze thickens too much.

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