Sambocade | A Delicious 14th Century British Medieval Cheesecake
Have you ever thought about creating a dish that has been around since the 14th century? That's right, with over 600 years of heritage and tradition behind it, Sambocade; or as some might call it, an old-fashioned British Medieval cheesecake is a sweet dessert for those who love both history and delicious food. As with any classic recipe, there are several versions but the original remains one of the best. Originally created in Britain during the medieval era and still served throughout Europe today, this cheesy custard tart has stood the test of time to become one of our favorite desserts. Whether you're looking for something unique to take your dinner party to new heights or just need an indulgent treat after dinner on occasions such as Mother’s Day, Easter Sunday, and Christmas Day feasts; give Sambocade a try!
When you make my Sambocade recipe, you will feel connected to its history and even share the legacy of this delectable treat with your family and friends. With its crunch and flaky crust, and tangy filling, it's not hard to see why people loved this timeless dessert! The unique flavors and textures against a backdrop of traditional flavors make it truly a one-of-a-kind experience. And by preparing it yourself, you get to explore both the taste and culture of a true medieval delicacy, something sure to brighten up any occasion. So why not try out my recipe for Sambocade today? There’s no better time than now to experience the mouthwatering homage to this historic cheesecake!
Here’s Why You’ll Love This Recipe
You get to enjoy and eat delicious cheesecake like people did in the medieval times.
The flavors of the filling are so satisfying and delicious with the spices and delicate floral notes of the orange blossom water.
Watch my Instagram reel of me making this by clicking here.
Sambocade | A Delicious 14th Century British Medieval Cheesecake
Ingredients
Instructions
- In a large bowl, combine the flour, salt, nutmeg, lemon zest, and vanilla bean seeds.
- Add the chilled, diced butter to the bowl and use your fingers to rub it into the flour until the mixture takes on the texture of coarse breadcrumbs.
- Gradually add the cold water, mixing until a dough forms.
- Knead the dough briefly on a lightly floured surface until it becomes smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F / 180°C / Gas Mark 4.
- Roll out the chilled pastry on a lightly floured surface until it's large enough to fit your 9-inch springform pan. Press the dough into the tin with the sides reaching up the sides of the pan and set aside.
- Meanwhile, in a large bowl, mix together all the filling ingredients until well combined and pour the cheese mixture into the crust.
- Bake in the preheated oven for 1 hour and 15 minutes or until the filling is lightly golden on top. The cheesecake will jiggle when it comes out of the oven.
- Allow the cheesecake to cool in the tin in the fridge, ideally overnight, before removing it to serve.
Notes
Toppings: You can top the cheesecake with any fruit you choose, and even whipped cream, custard, or clotted cream!
Nutrition Facts
Calories
464.57Carbs
63.55 gCholesterol
119.44 mgFat
19.87 gFiber
0.81 gNet carbs
62.72 gProtein
9.97 gSat. Fat
11.61 gSodium
175.94 mgSugar
46.18 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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