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Dessert

Orange Cheesecakes

A small orange-flavored cheesecake made with Savoy biscuits, butter, sugar, egg, orange rind and juice, baked in pastry-lined tins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Orange Cheesecakes

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 ↓

Orange Cheesecakes

serves a dozen

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Roll out the pastry and cut it into rounds to line a dozen patty tins.

Make the filling

  1. Beat the butter and sugar together until creamy.

  2. Add the egg and crushed Savoy biscuits, then mix in the orange rind and juice.

  3. Place a teaspoonful of the mixture into each patty tin.

Bake

  1. Bake at 400°F (200°C) for 10 to 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.

Photo for illustrative purposes only · Contact us to use it

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. Biscuit + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together371 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Brandy + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Brandy + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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 tender, creamy texture to the filling.
Sugar
Sweetens the filling and helps it turn creamy when beaten with butter.
Egg
Binds the filling and helps it set as it bakes.
Savoy biscuits
Crushed, they add body and a crumbly base to the filling.
Orange juice and rind
Provide the citrus flavour and aroma that defines the cheesecake.

The step that matters

Bake at 400°F (200°C) for 10 to 15 minutes. The tins are small and the window is short, so the filling can over-brown or dry out if left too long. Watch for a set, lightly coloured top and remove promptly.

Swap the orange

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

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Orangethe original

Fit is the average pairing score against biscuit, milk, brandy, butter, egg, sugar. 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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