Frank Camorra: Tarta de queso (Cheesecake)


You'll need

For greasing: butter For dusting: plain flour 500 ml (2 cups) pouring cream 155 gm caster sugar 300 gm cream cheese, softened 5 eggs 180 gm goat’s curd 125 gm (½ cup) thick plain yoghurt 2 lemons, finely grated rind only 1 lemon, juice only 40 ml brandy 2 tbsp pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Lightly butter a 25cm springform tin, then dust with flour, shaking out excess. Process all remaining ingredients except icing sugar in a food processor until smooth (1-2 minutes). Pour into prepared tin and bake until just set (25-30 minutes). Carefully remove cheesecake from the oven, sprinkle icing sugar over the top and bake until set (8-10 minutes). Remove from oven and brown top with a blowtorch until very dark (1-2 minutes). Alternatively, brown cheesecake under a very hot grill. Cool to room temperature before serving.
NoteThis recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

"I don't have much of a sweet tooth so it took a friend of mine I just happened to bump into in San Sebastián one night to put me on to the local cheesecake. It is cooked in a hot oven, so the outside has a well-developed caramelised skin that goes from golden to brown to black - don't be alarmed as it's all part of the act. It is so lovely that when I finished testing this version I ended up eating nearly half of it. And yes, Spanish chefs do use Philadelphia cream cheese."

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool