Excellent Cheesecakes, known at Richmond as "Maids of Honour"
Traditional English cheesecakes made with fresh curd, butter, and eggs in a puff pastry shell. These delicate pastries, famously associated with Richmond, can be flavored with nutmeg, lemon, or studded with dried fruit.
Ingredients
- 8 ounces Curd, drained and free from whey (Can use ricotta cheese, well-drained, or farmer's cheese as substitute)
- 6 ounces Butter, softened (About 3/4 cup)
- 4 large Egg yolks
- 0.5 cup Sugar (Adjust to taste, original recipe says 'to taste')
- 0.25 teaspoon Nutmeg, freshly grated (Or to taste)
- 1 pound Puff pastry (Store-bought or homemade)
- 1 tablespoon Lemon zest (Optional, for lemon variation)
- 0.25 cup Currants (Optional, for fruit variation)
- 0.25 cup Raisins (Optional, for fruit variation)
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Instructions
- 1Preheat oven to 400°F (200°C). Grease 12 muffin tins or patty pans.
- 2In a large mixing bowl, combine the curd (ensuring it is well-drained and free from whey), softened butter, egg yolks, sugar, and nutmeg. Mix all ingredients together thoroughly until smooth and well combined.
- 3If desired, add lemon zest for a citrus variation, or fold in currants and raisins for a fruit variation. Mix gently to distribute evenly.
- 4Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut circles large enough to line the patty pans or muffin tins. Press the pastry circles into the prepared pans, ensuring they come up the sides.
- 5Spoon the curd mixture into the pastry-lined pans, filling each about three-quarters full to allow room for rising.
- 6Place the filled pans in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is set with a slight golden color on top.
- 7Remove from oven and allow to cool in the pans for 5 minutes, then carefully transfer to a wire rack. Serve warm or at room temperature.
