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 trace the history of written recipes back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these early recipes were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and desserts, something we still use today. Aspicius also recounts how the cooks of his times were skilled in the use of a wide range of herbs, including some familiar names like basil, fennel and asafoetida. For the next few years, the upper-class families of Europe strove to serve the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Austrian Cheesecake recipe.
