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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NB Ricotta cheese can be used in place of cheese curd or you can make your own cheese curd very easily. | 2. Prepare a deep short-crust pastry shell (9-10 inches across) and bake it blind for 10-15 minutes in a hot oven. | 3. Remove from oven and allow to cool. | 4. (Or have your pre-made pastry shell waiting.) Place the cheese curd and softened butter in a bowl and blend well. | 5. Add the egg yolks, one at a time, beating them well into the mixture. | 6. Add the rosewater, sugar, currants and nutmeg to the mixture and beat in well. | 7. Pour the filling into the cooled pastry case and bake in a moderate oven (gas Mark 4, 180C or 350F) for 30-45 minutes. (Warning- once the mixture is poured into the pie shell, it should be baked straight away. Otherwise it will start to separate and become oily and not cook well.)(The cheesecake should have risen a little and be a golden color.). | 8. Lift from oven and lightly dust with ground mace (if desired). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry				-	-	-	-
cheese curd	1/2	lb		342.4626	15.649000000000001	28.3496	18.3705
rose water	3	tablespoons		0.0	0.0	0.0	0.0
currant	2	tablespoons		8.82	2.1532	0.196	0.0574
egg yolk	3			164.22	1.8309	8.0886	13.5354
butter	3	ounces		484.785	22.2746	15.1474	40.824
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
nutmeg			grated	-	-	-	-
mace				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.