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Overnight pork shoulder with fennel

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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
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At A Glance

  • Serves 10 people

Featured in

Sep 2007

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