Almond Cheesecakes

Preparation info

  • 16–18

    cheesecakes
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Roll pastry out thinly, cut into rounds and line patty or bouché tins. Place a little jam in the bottom of each. Mix castor sugar and ground almonds, add essence to egg whites and whisk stiffly. Fold almond mixture into egg white and add water. Half-fill pastry cases with mixture. If desired, place pastry crosses on top of the mixture. Bake in a fairly hot to moderate oven (375°–350° F.,