Potato Cheese-Cakes
A modernized version of a vintage recipe for cheese-cakes made with potatoes, lemon, and sugar. Can be made as individual cheese-cakes or a larger pudding.
Ingredients
- 1 cup Cold boiled potatoes, mashed (Adjust amount for desired richness)
- 0.25 cup Unsalted butter (About 1/2 stick)
- 4 Large eggs
- 2 Fresh lemons
- 0.5 cup Granulated sugar
- 0.25 sheet Puff pastry (optional) (For lining the pie dish)
Instructions
- 1Zest the lemons, reserving the zest. Then juice the lemons, setting the juice aside.
- 2Preheat oven to 350°F (175°C). Grease a pie dish or individual ramekins with butter. Place the butter in the dish and melt it in the oven. Remove from the oven and stir in the sugar and lemon zest until the sugar is mostly dissolved.
- 3In a large bowl, beat the eggs thoroughly. Add the melted butter and sugar mixture, lemon juice, and mashed potatoes. Mix well until everything is combined.
- 4If using puff pastry, line the edge of the pie dish with it. Pour the potato mixture into the prepared dish or ramekins. Bake in the preheated oven for 30-35 minutes, or until the top is nicely browned.
- 5Let the cheese-cakes cool slightly before serving. They can be served hot or cold, but are often considered nicer cold.