CHEESECAKE – PLIMOTH  PLANTATION  1627

Calls for a 9″  red ware cake pan

Pastry

1 tea salt                                                   1 teaspoon sugar

2 cups all-purpose unbleached flour        2/3 cup cold butter, cut in bits
1 egg white                                               1/4 cup ice water, plus extra if needed

Cut butter into flour until consistency of meal. Stir egg white and 1/4 cup water together in a small bowl. Mix swiftly into the flour/butter mixture until pastry begins to come together. Use a few more drops of water if needed. Pat pastry into smooth disc about 4″ in diameter. Wrap in plastic and chill 1 hour. Roll pastry to make a 15″ circle. Turn in 2″ around edge to make sidewalls. . Put beans in it (in parchment paper and pre bake in bake kettle 20 minutes

Filling

4 T softened butter                                                 1/2  cup sugar

2/3 finely ground almonds (1/2 cup whole)          ¼ tsp ground mace

½ salt                                                                      1 # ricotta Cheese (16oz)

3 whole egg                                                          ½ cup cream cheese (4 oz)

1 cup blueberries floured                                      ½ tsp rose water

Cream butter and sugar

Mix in ground almonds, mace, salt and cheese.

Stir in egg, cream, blueberries and rosewater. Pour into shell.

Bake on the floor of the oven in a water bath 40 minutes until filling is just set.