Step back in time with me, dear friends, as we embark on a culinary journey to the year 1828. Imagine a time when life was simpler, recipes were passed down through generations, and cheesecake was a delicacy reserved for special occasions.
Today, we are baking a truly unique dessert – Rice Cheesecakes. Yes, you heard that right. A cheesecake made with rice! This is not your typical cheesecake, with a graham cracker crust and cream cheese filling. No, this recipe dates back over 200 years and offers a glimpse into the flavors of the past.
As we gather our ingredients – rice, milk, eggs, sugar, and lemon zest – we can’t help but feel a sense of nostalgia. These simple, wholesome ingredients remind us of a time when food was prepared with care and love. The process may be a bit different from what we are used to, but the end result will surely be worth it.
Mixing, pouring, and baking – each step of the recipe is a labor of love. As the delicious aroma of the cheesecake fills the kitchen, we can’t help but feel a connection to our ancestors who once enjoyed this delightful treat.
Finally, the cheesecake is ready. With a golden brown crust and a creamy, rice-filled center, it is a sight to behold. As we take our first bite, we are transported back in time to a simpler era. The flavors are subtle yet comforting, a reminder of the traditions and rituals that have been passed down through the ages.
So, dear friends, as you savor each bite of this unique Rice Cheesecake, take a moment to appreciate the history and heritage behind this recipe. Let it inspire you to explore the culinary traditions of the past and perhaps create your own modern twist on a classic dish.
As we finish our cheesecake, we can’t help but wonder – how has cheesecake changed over the years? And what other hidden gems from the past are waiting to be discovered in our modern kitchens? Let us continue to cook, bake, and create with a sense of reverence for the traditions that have shaped our culinary landscape. Enjoy your Rice Cheesecake, and may it bring you joy and connection to the past.
Watch the video by Early American
Video “Baking the Strangest Cheesecake from 1828 |”Rice Cheesecakes”| Historical Recipe” was uploaded on 07/31/2024 to Youtube Channel Early American
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Oh I luv your videos, not just d butiful calmness & simplicity but entertaining &
always so much to learn, can never ever get tired of watching dem, Tnq tons ❤lots of luv, Vireka 🇿🇦 watch frm South Africa
Thank you, Mrs. Rayfield! That looks nothing like cheesecake but looks like quiche. Cannot wait to hear about it on the C & C. Be blessed and I'll see you and the Mr. in a moment! xoxo
German cheese cake is so different. We use curd. I’ve heard German curd is a little different from American curd in texture. Some people add raisins or tangerine (canned or fresh). Best is Russischer Zupfkuchen (Russian pulled cake). It’s cheesecake with chocolate dough. Very simple to make. Funfact: the dish is not Russian. Russians don’t know about it😄. It was called like that as a joke for an ad.
This is baked arroz con leche lol 😄 It probably tastes really good 👍🏼
You must be so hot, thank you for showing us this recipe. Yahweh God bless you.
Nice cooking ❤ natural style
Like others commented, my first thought was rice pudding. In a pie, mmmmm, lots of carbs.
Curious if you're going to show a "how to birth a child in the 1800's" if you and Ron have a child?
Looks delicious 😋
I don't know how come it's called the cheesecake when there's no cheese in it I make rice cake every Easter holiday but we don't call it a cheesecake cuz we don't put no cheese in it.
When I make cheesecake I use cream cheese
Those women back then had serious arm strength- those pans are heavy 😮
In the receipt, it calls for Ratifia water. Can you define what that was?
Seems more like an Amish sugar cream pie(with rice added). Looks good tho.
I admire you cooking over a fire in the extreme heat. I wimp out and get take out or just nuke something. Not healthy but neither is the heat at my age… this recipe looks like rice pudding in a crust, my dad would have probably loved it, 😂.
So, its basically Rice pudding baked in a pie crust, it must be very delicious. But why do they call it cheesecake? Guess we will never know.
Fantastic! This is nearly identical to a Dutch pie still sold today. They use vanilla extract instead of brandy and nutmeg all though those are often used in Dutch dishes. It's called rijstevlaai in Dutch.
Do you have the red, white and blue cozy under the vase to low key support our Olympians?
Love good cheesecake
This is eggnog with rice and butter! My mother always put nutmeg in eggnog,too.
I love watching both channels Justine you sure know how to cook over a fire
Reminds me of rice pudding with a crust.
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I want that cabin !!!!!!
Just by the looks of it, I bet your an amazing cook
That looked more like a rice pudding pie. Any name, it looked good. I'd make it with the nutmeg, as I'm not a huge fan of cinnamon. It's such an overused spice. Love your channel!!
I have often wondered about the relative cost of the ingredients you would buy (and not grow yourself) like the price of flour. I know that would be a lot of research, though.
That looks good ❤
I reckon this rice cake tastes as delicious as it looks 😋
No smoke or fire when you put in out door oven or show when cooked before just take out that’s so sad did not see you take out only when cooked and done then brought in kitchen not good at all very up set really with you both
No just rice and cream and egg more rice egg pudding not cheese cake , but did they call it cheese cake then not knowing?
Hello Justine! ✨❤ Love your videos, they really help me calm down my anxiety.
I wanted to ask, how much water do you add to the rice? Im never sure and there are many people saying different things all over the internet. Yours turned out good!
LOVE YOU GUYS… CLOSEST TO TIME TRAVEL I CAN GET. Plus disabled new and live vicariously through you. QUESTION: did I miss or is there even ANY CHEESE 🧀 in this?? I'm in MO and on my list to make it down there 🙏🙏🙏💞🫶🫂🙏
I'm always amazed that those embers stay hot long enough to cook things.
Looks.good, like a cross between rice pudding and an egg custard tart ❤
Watching this while making waffles for my kids, soooooo relaxing!!!! ❤❤❤❤❤
Just subscribed.. and I must say I am simply blown away😊. Absolutely love your videos. Thank you so much for teaching us❤❤😊
So why is this called a cheesecake despite there being no cheese in it? The beloved American dessert New York Style Cheesecake has a gram cracker crust and contains cream cheese. This seems (and tastes) completely different. Our definition of what we call cheese has changed over the centuries though some remnants of it remains in our modern cuisine. Think head cheese and apple cheese. Now what about apple butter, a dish that doesn't contain any dairy yet calls itself butter. Ok this is getting complicated…That's because "cheese" can also be a type of texture, rather than a dish of fermented milk. This cheesecake is dense, rich and fatty making it, by 1800s standards, a cheese. Older cheesecakes did sometimes contain real dairy cheese, such as those of the ancient Romans and Greeks. The first known cheesecake was created in Greece in the 5th century BC. These early cheesecakes were sweetened with honey & ricotta.
Gram crackers, which originated in the United States, were first commercial produced sometime in the 1880s. The first cream cheese based cheesecake originates from 1929 (New York, Arnold Reuben). Over the 20th century the two were combined to make the modern cheesecake that Americans prefer. One which is cream cheese based with a gram cracker crust.
Rice Cheesecakes (Modern Domestic Cookery, 1828, New York)
0.5 cups of uncooked, washed rice
4 eggs, whisked
Half a pound of butter, melted
1 cup of cream
0.75 cups of sugar
1 tsp of nutmeg (I used cinnamon instead)
1.5 oz of brandy (a shot glass's worth) OR ratafia
1 puff pastry
In a pot combine 0.5 cups of rice with 1.5 cups of water. Bring to a boil then reduce to a low simmer and cook till the rice is very soft (in front of a fire in a cast iron pot this only takes 15 minutes but on a modern stovetop it can take 2x-3x as long!). In a mixing bowl whisk up your eggs then add the butter, cream, sugar, nutmeg and brandy. Whisk till well combined. Spoon in your cooked rice and mix well with a spoon. Lay a puff paste at the bottom of a dish. Even though the original reciept didn't mention pre-baking the crust I found afterwards that it really needed it. I recommend pre-baking your crust by laying it in your dish, putting down a layer of dried beans or some other weight and baking it at 400 degrees for 15 minutes. Then spoon your filling into the puff paste and bake for an additional hour at 350 degrees. When you remove it from the oven it will be a bit jiggly and this is completely normal. It will settle as it sits. Allow to cool for at least 3 hours before serving.