The basis of cheesecakes is professedly the curd of milk as turned for cheese; but many are made entirely without it. The following recipe is much approved: Take the curd of eight quarts of new milk; rub the curd in a coarse cloth till quite free from whey; then work into it three-quarters of a pound of butter, three biscuits, and an equal quantity of bread crumbs, a little salt, and such spices as you choose, finely powdered. Beat ten eggs (half the whites) with three-quarters of a pound of fine loaf-sugar, a wineglass full of brandy or ratafia, and a pint of rich cream. Having well mixed all these ingredients, rub them with the hand through a coarse hair sieve; then add a pound of currants, rubbed in a coarse cloth, and picked, and an ounce of candied citron, cut as small as possible. Line tin patty-pans with rich puff paste, put in the mixture, and either entirely cover with paste, or put on only bars or leaves. They will take about twenty minutes to bake in rather a quick oven. By substituting half a pound of sweet almonds for currants, and half an ounce of bitter, blanched, and beaten to a paste, almond cheesecakes may be made; or lemon orange cheesecakes, by substituting for the currants two or three candied lemons or oranges, pounded in a mortar.