To Make Lemon Cheesecakes. From Mrs. M.N.
Grate the Rind of a large Lemon, into the Yolks of eight raw Eggs, being first very well beat; then add a quarter of a Pound of fine Sugar well beaten and sifted, and four Ounces of fresh Butter; warm these gently over a Fire, keeping it stirring all the while till it begins to thicken; then take it off, and put it in the Coffins made of puff Crust, and bake your Cheesecakes in a gentle Oven.
To make Orange or Lemon Cheesecakes, another way. From the same.
Take the Rind of a large Lemon or Orange, and boil it in four or five Waters till it is quite tender, and free from its Bitterness; then either shred it or beat it very fine in a Marble Mortar with the Yolks of eight hard Eggs, six Ounces of Loaf-Sugar finely powder’d, and a spoonfull of Orange-Flower-Water: mix this then with as much Cream, and two Eggs beat, as will render it of the Consistence of Cheesecake-meat before it is baked; then put it into your Coffins, and bake them in a gentle Oven. You may put in Currans if you please, but they are generally omitted: however, if you like to have them, let them be first plump’d a little over the Fire in Sugar and Water.
The best way for these Cheesecakes is to make the Coffins in Patty-Pans, and fill them with the Meat near an Inch thick.
The Proportions mention’d above will serve to direct for a large quantity.