Raspberry and goat’s curd cheesecake
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Serves
8
| Cheesecake |
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250 gm
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shortbread biscuits
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1½ tbsp
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butter, melted
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3
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egg yolks
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120 gm
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caster sugar
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50 ml
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verjuice
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4 leaves
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gelatine (12gm gold strength), softened in cold water
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375 ml (1½ cups)
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pouring cream
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400 gm
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goat’s curd (see note)
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2 tsp
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vanilla bean paste
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500 gm
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raspberries
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80 gm (¼ cup)
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raspberry jam
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1
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Process biscuits in a food processor to fine crumbs, add butter and pulse until combined. Spoon mixture into a 25cm springform cake pan and press evenly over the base. Refrigerate for 10 minutes.
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2
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Whisk egg yolks in an electric mixer for 5 minutes or until pale and fluffy. Combine sugar and verjuice in a small saucepan over medium-high heat and stir to dissolve, then bring to the boil and cook until syrup reaches 120C on a sugar thermometer. With motor running on high speed, add sugar syrup to egg yolks in a thin stream. Return saucepan to heat, squeeze excess water from gelatine and add to pan, stir until just melted then add to egg yolks and whisk until cold.
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3
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Combine cream, goat’s curd and vanilla paste in a bowl and whisk until soft peaks form. Fold cream mixture into egg mixture. Spread evenly over biscuit base and refrigerate for at least 3 hours or until set.
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4
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Arrange raspberries in a single layer over the cheesecake. Pass jam through a fine sieve and discard seeds. Combine sieved raspberry jam and 1 tbsp water in a small saucepan and simmer over medium heat for 2 minutes. Cool slightly, then brush jam over raspberries and refrigerate until required. Cheesecake will keep, refrigerated, for up to 5 days.
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Note Goat’s curd is available from David Jones food halls,
Simon Johnson and specialist cheese shops.
RECIPE Rodney Dunn
PHOTOGRAPHY Chris Chen
STYLING Michele Finato