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Dessert

Country Cheesecakes

A cheesecake made with curdled milk, butter, cream, currants, sugar, nutmeg, lemon rind, eggs, and wine or brandy, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Country Cheesecakes

Ingredients

Directions

Make the curd

  1. Curdle the milk with rennet to make curd.

  2. Strain the curd, then rub it through a colander.

Assemble and bake

  1. Mix the curd with butter, cream, currants, sugar, nutmeg, lemon rind, and beaten eggs.

  2. Line patty pans with pastry, fill with the curd mixture, and place pastry bars across the top.

  3. Bake for 20 minutes and 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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Eggs
Bind the filling and help it set into a firm, sliceable custard when baked.
Butter
Adds richness and a tender, smooth texture to the curd filling.
Sugar
Sweetens the filling and contributes to browning on the surface.
Currants
Add chewy bursts of fruit sweetness throughout the filling.
Cream
Adds moisture and richness, giving the curd a softer, smoother mouthfeel.

The step that matters

Baking the curd filling. Eggs set as they heat, so the filling needs to bake only until firm. Overbaking makes the egg proteins tighten and squeeze out liquid, leaving a dry, grainy texture.

Swap the currant

How well each one fits the dish's main ingredients (milk, butter, cream, sugar, nutmeg, lemon, egg):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Currantthe original

Fit is the average pairing score against milk, butter, cream, sugar, nutmeg, lemon, egg. 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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