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
We can track the history of written recipes far back into ancient history, certainly as far into history as the Egyptians, and maybe further still. However, these, ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian 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 having made anyone who tried it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also informs us how the ancient Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and dill. Later on, there were a couple of interesting recipe books from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals eaten by the nobility of the time. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including basil and coriander. The introduction of these new foods and spices created an outbreak in books on cooking, many of which are now in private libraries. For the next few years, the upper classes competed with each other to lay on the best banquets, and as a consequence, the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and publishing recipes common in their social group. By the advent of the twentieth century, cookery books are in high demand, due to more people being able to read, people having more leisure time and having more disposable income. The introduction of the TV gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Austrian Cheesecake recipe.
