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Almond Cheesecakes

A sweet almond cheesecake baked in rich puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Almond and rose are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,465 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Cheesecakes

Ingredients

Directions

Prepare the filling

  1. Cool the blanched almonds and pound them in rose water using a mortar.

  2. In a bowl, combine the pounded almonds, sugar, and egg yolks.

  3. Beat the mixture until it is very light.

Bake

  1. Bake the mixture in rich puff pastry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blanched sweet almonds
Provides the bulk and nutty flavour of the filling.
Sugar
Sweetens the filling and helps it hold air when beaten.
Egg yolks
Add richness and bind the filling so it sets when baked.
Rose water
Adds a delicate floral aroma to the almonds.
Rich puff pastry
Forms a crisp, buttery case that holds the filling and browns in the oven.

The step that matters

Beating the mixture until very light. Beating incorporates air into the almond, sugar and yolk mixture, which gives the filling lightness. If it is under-beaten, the filling bakes up dense and heavy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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