October 12, 2016

Egg Curry Cheesecakes

a post from 2008 updated with new photos and details

By In Recipes
This recipe comes from a collection of old English recipes compiled in the 1930’s. The intro to Egg Curry Cheesecakes mentions it was “given me half a century ago and came from a family famous as cooks and housewives in their own neighbourhood“.

By way of an explanation of the use of the word ‘curry’ it comes from the French word cuire, meaning to cook. In English the it became cury, as in the 14th century cookbook The Forme of Cury, when all hot food was called “cury”. This means these little dainties should be eaten warm. Tricky as they really do need cooling before removing from the tin. The topping crumbles delightfully on cooling – or it might just have been me tying to extract them from the baking tins! The original recipe stipulates the use of puff pastry; here though I have used shortcrust.

Egg Curry Cheesecakes

Egg Curry Cheesecakes

Egg Curry Cheesecakes

Egg Curry Cheesecakes

A 19th/20th century recipe, with 'curry' or rather 'cury' meaning 'served hot'.

Course Dessert, Tea, Treat
Cuisine English
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cakes


  • 115 g butter
  • 115 g caster sugar
  • 55 g currants
  • 55 g candied peel
  • 1 splash rum golden or spiced is best
  • 1 pack pastry reday rolled puff or shortcrust


  1. Oven to 180.

  2. Cream the butter and sugar together. Add the egg yolk followed by the currants, peel and rum.

  3. Whisk the egg whites to soft peaks. Fold into the butter/fruit mixture.

  4. Line a 12 hole pastry tin with the pastry and divide the filling between them. Bake in the oven for around 20 minutes until nicely browned on top.

  5. Allow to cool a little before removing from the tin. Dust with icing sugar before serving.

Egg Curry Cheesecakes

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  1. White On Rice Couple February 17, 2008

    Your photography is just fabulous! These egg curry cheesecakes just pop! We’ll have five of these please! Three for me and two for him! 🙂

  2. Andrew February 17, 2008

    Thanks you two; very kind of you to say so. Glad you said hello, I must spend some time exploring your site for it looks very interesting.

  3. Hutoxi Hodiwalla February 27, 2008

    Hello, I am a new entry and would never imagine having curry in cheesecake. But your recipe sounds great.

  4. quick free recipes February 29, 2008

    I too was very surprised when I came across your egg curry cheesecakes! What a name eh! Have you managed to find out where the ‘curry’ part of the name originated from?
    The recipe does sound and look amazing. Please get in touch if you wish to add it to my quick free recipe site, and I’ll pop it on for you.