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17th Century Bread & Cream Cheesecakes




Source of Recipe


Sainbury's


List of Ingredients




300ml single cream
175g fresh white breadcrumbs
550g shortcrust pastry
100g butter, softened
½ x 5ml spoon grated nutmeg
grated rind of 1 orange and 1/2 lemon
4 medium size eggs, whisked together
either a little raspberry jam for each tart, or 100g currants and 3-4 x 5ml spoons brandy


Recipe



Bring the cream to the boil and pour over the breadcrumbs. Leave to soak for 2 hours.

You can make cheesecakes any size you wish, but remember that the bigger the tins, the fewer the cheesecakes and the longer the baking time. Roll out the shortcrust pastry and cut out circles big enough to line the bun tins. Line the tins with the pastry and chill them while preparing the filling.

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Beat the softened butter until it is creamy, and then add the nutmeg and the two rinds. Beat the butter into the breadcrumbs and cream and mix well. Gradually and lightly, beat the whisked eggs into the cream mixture.

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 mixture. Divide the mixture between the cases, and bake in the upper half of the preheated oven for 40-50 minutes. When they are firm and a light gold, they are done.Serve them warm.