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Dessert

Apple Cheesecakes

Apple cheesecakes made with apples, sugar, butter, eggs, lemon, short crust pastry, and water, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Apple Cheesecakes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the apple filling

  1. Peel, core, and slice the apples.

  2. Place the apples in a saucepan with the sugar and water, and simmer gently until tender.

  3. Rub the cooked apples through a fine sieve.

  4. Return the apple pulp to the saucepan, add lemon juice and grated lemon rind, and reheat.

  5. Stir in the yolks of 3 eggs and the white of 1 egg, and cook until the mixture thickens.

Bake and serve

  1. Line patty pans with partially baked short crust pastry, fill with the apple mixture, and cover lightly with whipped sweetened egg white.

  2. Bake in a moderate oven at 350°F (175°C) for about 15 minutes.

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. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  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).

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

What each ingredient does

Apples
Cook down into a soft pulp that forms the body of the filling.
Eggs
Thicken the apple mixture as they cook and set, giving the filling a custard-like body.
Sugar
Sweetens the filling and balances the tartness of the apples and lemon.
Butter
Adds richness and a smooth mouthfeel to the filling.
Lemon
Adds acidity and aroma that brighten the sweet apple filling.

The step that matters

Stirring in the egg yolks and white. Egg proteins thicken when heated gently, but if the mixture gets too hot or boils, the eggs can scramble and turn grainy. Keep the heat low and stir constantly until it thickens.

Swap the apple

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

  1. Vanillafits better
  2. Orangefits better
  3. Raspberryfits better
  4. Applethe original

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