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Dessert

Kdsekaiclien — Cheese Cake

A baked cheesecake made with curdled egg yolks, potato flour, currants, raisins, almonds, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Kdsekaiclien — Cheese Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the curd

  1. Stir together egg yolks, sugar, milk, and lemon juice or sour milk in a pot.

  2. Heat gently, stirring until it curdles.

  3. Rub the curd smooth.

Make the filling

  1. Cream the butter in a bowl.

  2. Add potato flour, currants, sultana raisins, beaten eggs, and milk. Mix well.

  3. Fold the curd into the mixture.

Bake

  1. Spread tart paste in a shallow dish.

  2. Pour the mixture on top.

  3. Sprinkle with almonds and powdered sugar.

  4. Bake at 350°F (175°C) until deep yellow, not brown.

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

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

  2. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Lemon + potatotop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

  5. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

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

What each ingredient does

Egg yolks
Thicken the curd and enrich the filling, giving it a rich, custard-like body.
Eggs
Set the filling into a firm, sliceable structure as they cook in the oven.
Butter
Adds fat for richness and a tender, smooth texture in the filling.
Potato flour
Thickens the filling and helps it hold together with a soft, moist texture.
Milk
Provides liquid and body, combining with the eggs to form a custard.
Sugar
Adds sweetness and helps the browning of the surface.

The step that matters

Heat the curd gently until it curdles. Eggs thicken when heated, but too much heat makes them scramble into lumps. Stirring over gentle heat keeps the curd smooth, which is why it is later rubbed smooth.

Swap the currant

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

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

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