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Old English Custard Cheesecakes

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Ingredients
  Frozen puff pastry/1/2 pound puff paste for busy cooks 1⁄2 Pound (Commercial)
  Fine sweet cookie crumbs 1⁄3 Cup (5.33 tbs)
  Ground almonds 1⁄3 Cup (5.33 tbs)
  Sifted confectioners sugar 1⁄4 Cup (4 tbs)
  Grated lemon rind 1 Teaspoon
  Softened unsalted butter 6 Tablespoon
  Strained lemon juice 2 Tablespoon
  Egg yolk 1
  Whole egg 1
Directions

1. Roll out the paste thinly and rest it.
2. Use it to line 2 1/2-inch small tart pans.
3. Prick the bottoms of the pastry cases. Chill.
4. Combine in a bowl the cookie crumbs, ground almonds, confectioners' sugar and lemon rind. Stir to mix.
5. Work in the butter in small pieces.
6. Add the lemon juice to the egg yolk and whole egg in a second bowl.
7. Beat until liquid.
8. Use to bind the dry mixture.
9. Half-fill the chilled pastry cases with 'cheesecake' mixture. Bake at 400°F for 20 minutes. Cool on a rack (out of any draft). Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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