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Dessert

Cruat for Orange Cheesecakes

A buttery crust made with flour, sugar, butter, and eggs for orange cheesecakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cruat for Orange Cheesecakes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the dough

  1. Dry the flour.

  2. Mix the flour with the sugar.

  3. Work the butter with your hand until frothy.

  4. Gradually add the flour mixture to the butter.

  5. Incorporate the beaten and strained egg yolks and egg whites.

  6. If the mixture is too soft, add more flour and sugar to make it rollable.

Bake and ice

  1. Line your pattypans with the mixture.

  2. Fill the pattypans.

  3. Bake for about 15 minutes.

  4. Prepare icing by beating refined sugar with the egg white until thick.

  5. Ice the baked cheesecakes.

  6. Place them in the oven to harden.

  7. Serve cold.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Creamed with the hand until frothy, it traps air and gives the crust a tender, rich body.
Egg yolks
Add richness and fat, helping bind the dough and give it a tender set.
Egg whites
Add moisture and structure, helping the dough hold together and the icing thicken when beaten.
Fine flour
Provides the starch and gluten framework that gives the crust its body.
Refined sugar
Adds sweetness and, when beaten with egg white, helps form a thick icing.

The step that matters

Adding more flour and sugar to a soft mixture. Extra flour absorbs moisture and sugar stiffens the dough, so it can be rolled. Adding too much makes the crust dry and tough, while too little leaves it sticky and hard to shape.

“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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