CookEatShare is also available in English

Receta Seventeenth Century Bread And Cream Cheesecakes

click to rate
0 votos | 914 views
Raciónes: 1


  • 300 ml Single cream, ( 1/2 pint)
  • 175 gm Fresh white breadcrumbs, (6oz)
  • 550 gm Shortcrust pastry, (1 1/4 lb)
  • 100 gm Butter, softened (4oz)
  • 1/2 tsp Grated nutmeg
  •     Grated rind of 1 orange and 1/2 lemon
  • 4 x Large eggs, whisked together (size 3)
  •     Either a little raspberry jam for each, or possibly 100g (4oz) tart, currants and 3-4 tsp. (3-4 x 5ml spoon) brandy


  1. Bring the cream to the boil and pour over the breadcrumbs. Leave to soak for 2 hrs.
  2. You can make cheesecakes any size you wish, but remember which the bigger the tins, the fewer the cheesecakes and the longer the baking time. Roll out the shortcrust pastry and cut our circles big sufficient to line your bun tins. Line the tins with the pastry and refrigeratethem while preparing the filling.
  3. Preheat the oven to 180 C, 350 F, Gas Mark 4. Beat the softened butter till it is creamy, and then add in the nutmeg and the two rinds. Beat the butter into the breadcrumbs and cream and mix well. Gradually and lightly, beat the whisked Large eggs into the cream mix.
  4. If you are flavouring the cakes with jam, blob a little into the base of each tart. If you are using currants and brandy, mix them both lightly into the cheesecake mix. Divide the mix between the cases, and bake in the upper half of the preheated oven for 40-50 min. When they are hard and a light gold, they are done. Serve them hot.
  5. NOTES : Makes 24 small cheesecakes
¿Te gusto esta receta?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment