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Dessert

Lemon Cheese Cake Mixture

A lemon-flavored cheesecake mixture made with butter, sugar, eggs, lemon rind, lemon juice, and biscuits or cake crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and biscuit match in chemistry and in kitchens. They rank in the top 12% of all ingredient pairs, and cooks put them together in 697 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Lemon Cheese Cake Mixture

Ingredients

Directions

Prepare

  1. Rub the sugar on the lemons to extract the flavor from the rind.

Make the custard

  1. In an enamel saucepan, combine the butter, sugar, lemon juice, and eggs.

  2. Place the saucepan over low heat and stir continuously in one direction until the mixture thickens to a custard-like consistency.

  3. Add the biscuits or cake crumbs to prevent boiling over while cooking.

Store

  1. Once cooked, transfer the mixture to dry jam jars and cover when cool.

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. Lemon + biscuittop 12% of all pairs
    Smell alikestrong
    Cooked together697 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sugar + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Butter
Adds richness and a smooth, silky texture to the custard.
Eggs
Thicken the mixture as they cook, setting it into a custard.
Sugar
Sweetens the custard and helps draw flavor from the lemon rind.
Lemon juice
Adds acidity that balances the sweetness and brightens the flavor.

The step that matters

Stirring over low heat. Eggs can scramble if the mixture gets too hot or is heated unevenly. Low heat and constant stirring let the eggs thicken gently into a smooth custard.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, egg, biscuit):

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Coconutfits about as well

Fit is the average pairing score against butter, sugar, egg, biscuit. Candidates are from the same food group and used in at least 100 recipes.

“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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