Cream Cheesecake Recipe

Two quarts of cream set on a slow fire, put into it twelve eggs very

well beat and strained, stir it softly till it boils gently and breaks

into whey and a fine soft curd; then take the curd as it rises off the

whey, and put it into an earthen pan; then break four eggs more, and put

to the whey; set it on the fire, and take off the curd as before, and

put it to the rest: then add fourteen ounces of butter, half a pound of

light Naples biscuit grated fine, a quarter of a pound of almonds beat

fine with rose-water, one pound of currants, well washed and picked,

some nutmeg grated, and sugar to your taste: a short crust.

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