CRUST
1 shortbread
CHEESECAKE
2 cup cottage or farmer cheese
1/2 cup sugar, granulated
5 eggs, large, separated
1/2 cup milk
1/2 tsp lemon rind, grated
1 tsp vanilla extract
3/4 cup unbleached flour, sifted
1/4 cup confectioners' sugar
3 tbsp golden raisins, finelychopped
Directions
Preheat the oven to 300 degrees F. Press the cheese through a sieve.
In a large mixing bowl, beat together the cheese and sugar until
light. Add the egg yolks, one at a time, beating well after each
addition, then add the milk, lemon rind, and vanilla. Stir in the
flour and blend until smooth. In another large mixing bowl, beat the
egg whites until they form soft peaks, then gradually add the
confectioners' sugar beating until they form stiff peaks. Fold the
whites into the cheese mixture. Gently stir in the raisin bits, then
pour the mixture into the prepared crust. Bake for 55 minutes or
until the center appears firm. Let the cake cool in the oven for 15
minutes, then allow to cool to room temperature.
Servings: 10 servings
Austrian Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
It is quite feasible to follow the history of recipes way back into the far past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these old recipes were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and dill. Moving on, we have some interesting books published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is served today, but rather descriptions of the types of food cooked for the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. These new herbs and spices created an explosion in manuscripts on cookery, some of which still exist in academic collections. By the time we get to the twentieth century, cooking books are greatly in demand as a result of more people being able to read, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Austrian Cheesecake recipe.
