Our journey yesterday went off exceedingly well; nothing occurred to alarm or delay us… At Devizes we had comfortable rooms and a good dinner, to which we sat down about five; amongst other things we had asparagus and a lobster, which made me wish for you, and some cheesecakes, on which the children made so delightful a supper as to endear the town of Devizes to them for a long time.
Jane to Cassandra
13, Queen’s Square, Friday (May 17) 1799
To Make Almond Cheesecakes
Take 1/2 lb. of blanch’d almonds pounded small with a spoonful of orange flower water, a lb of double refined sugar, 10 yokes of eggs well beat. Add the peels of two oranges or lemons (which must be boiled very tender). Then beat in a mortar very fine, then mix them together. Then add 1/2 of a pound of almosnd beat fine with orange flower water; 3/4 lb of a pound of sugar, and eggs (half ye whites), a little mace pounded, and a little cream; beat all together a quarter of an hour; bake them in a puff paste in a quick oven.
From Martha Lloyd’s Household Book
Tangerine Cheesecake
Crust:
1 cup Graham Crackers — Crushed
2 tablespoons Melted Butter
2 tablespoons Sugar
Filling:
2-4 ounces Cream Cheese — Softened
2 tablespoons Tangerine Juice
4 Eggs
1 tablespoon Grated Tangerine Peel (or other citrus)
1 cup Sugar
Topping:
1 1/2 cups Sour Cream
2 tablespoons Sugar
2 teaspoons Vanilla
2 tablespoons Freshly Squeezed Tangerine Juice (or other citrus)
Combine first 3 ingredients thoroughly. Press into bottom and sides of 9″ springform pan. Bake 5 minutes and cool; (350 degrees F. oven). Turn oven to 250 degrees F.
Place 1 8-ounce package cream cheese and 1 egg in large mixer bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well after each addition. Gradually add sugar alternately with juice. Beat at medium speed for 10 minutes. Stir in peel. Pour into crust and bake 25 minutes. Turn off heat; let cake stand in oven 45 minutes and then remove.
Turn oven to 350 degrees F. Thoroughly combine topping ingredients. Let stand at room temperature. Gently spread over warm cake. Return to preheated 350 degree F. oven for 10 minutes. Partly cool on wire rack. Refrigerate overnight.
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One Comment
My daughter made this Cheesecake today and it was wonderful! I just wanted to point out that the recipe should say “2 – 4 ounce packages of Cream Cheese”, rather than 24 ounces Cream Cheese – we almost used too much!
We are going to try this using Oranges or Limes …..