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LEMON CHEESECAKE
The Victorian cheesecake is very different to the cheesecake we all know and love today - this is more like a baked lemon curd.
Cheesecakes fell out of fashion between the 1920s and 1960s. They re-emerged in cookbooks in the 1970s started to look more like the cheesecakes were used to today!
Recipe from Mrs Beaton’s Book of Cookery and Household Management (1861)
Cook Time:
1 hour
Makes:
2 cakes
Ability:
Easy
Ingredients:
2 Pre-bought Pastry Cases
2 Lemons, the zest and the juice of both
50g Unsalted Butter
3 tbsp Whipping Cream
4 Eggs, beaten, minus two whites (put these aside, you’ll need these later)
100g Granulated Sugar
Equipment:
Whisk
Saucepan
Glass Bowl
Grater
Juicer
Electric Whisk
Directions:
-
Preheat the oven to 180c
-
In a double boiler, cook together the butter, cream, sugar and the eggs (minus the two egg whites), lemon zest and juice till the mixture thickens. This will take about 15 minutes on a low heat. Remember to stir constantly and be careful not to overcook or your eggs will scramble!!
-
Cool the mixture (this will also take about 15 minutes)
-
While the mixture is cooling beat the two egg whites you left aside earlier until they are stiff.
-
Gently fold the mixture into the egg whites until well incorporated.
-
Divide between the two pastry cases and bake for 25 minutes or until it has a firm wobble.
-
Let cool.
-
Enjoy!
Video Tutorial Here
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