Recipe For Cooking Cheese Cakes

1 1/2 cups of cottage, cream or Neufchatel cheese. The grated rind and juice of 1 lemon. 3 eggs. 1/2 cup of sugar. 1/2 cup of currants and citron. 2 tablespoonfuls of cream. 1/4 cup of sherry wine. 1 tablespoonful of melted butter.

Press the cheese through a colander or potato ricer and add the sugar, cream, melted butter, the juice and rind of the lemon, the eggs beaten light, the wine, and the fruit cut in small pieces. Line small tins with pastry, fill with the cheese mixture and bake about fifteen minutes, or until the pastry is baked; sprinkle with powdered sugar. Serve when partly cooled. The currants and citron may be omitted and the cakes served with bar-le-duc, or other choice preserve. They are also good with stewed prunes - sliced and sugared oranges, etc.

Cheese Cakes With Preserved Cherries