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Dessert

Cheese Cakes

A baked cheese cake made with curd, butter, biscuits, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cheese Cakes

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Cakes

Ingredients

Directions

Prepare the curd

  1. Take the curd from the milk and rub it in a coarse cloth until free from whey.

  2. Work the butter into the curd until well combined.

Make and bake the cakes

  1. Crush the biscuits and mix them with the bread crumbs.

  2. Combine the biscuit and bread crumb mixture with the curd and butter.

  3. Shape the mixture into cakes and bake until golden.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Biscuit + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Curd (in the method)
Forms the body of the cakes, setting into a soft, sliceable mass when baked.
Butter
Adds fat and richness, helping the cakes stay moist and tender.
Biscuits
Add crumbly structure and a toasted, sweet flavour once crushed and baked.
Bread crumbs
Absorb moisture and help bind the mixture so the cakes hold their shape.

The step that matters

Draining the curd until free from whey. Leftover whey adds excess liquid, which makes the mixture wet and weakens its structure, so the cakes may spread or fail to hold their shape when baked.

“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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