Baked goat’s curd cheesecake


You'll need

1 kg goat’s curd 2 lemons, zest grated and juiced 7 large (70gm each) eggs 250 gm caster sugar 1 bottle Marc de Gewürztraminer d’Alsace (see note)

Method

  • 01
  • Preheat oven to 180C. Place the goat’s curd in a large mixing bowl, add the lemon juice and zest and whisk together with a balloon whisk until light and fluffy. The goat’s curd has a tendency to get stuck in the whisk but don’t be tempted to use an electric mixer as it will overwork the curd.
  • 02
  • Whisk together the eggs and sugar for 1 minute, then add them, little by little, to the goat’s curd mixture, whisking constantly. Pour the mixture into a 25cm spring-form cake tin lined with baking paper and place on a baking tray. Bake for about 1 hour or until golden brown. It will still have a good wobble when it comes out, but don’t worry, it will set as it cools. To serve, cut the cheesecake into slices and pour 1-2 tbsp of Marc over each one.

Note Marc de Gewürztraminer d'Alsace is an eau de vie and is available from specialist liquor stores.


"I like the way this recipe says one bottle of Marc, taking into account the chef's needs. Cheesecake may have left you uninspired before… Ah! Cheesecakes, they are a-changing."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
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 10 people

Featured in

Sep 2007

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

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool