- 250 gm shortbread biscuits
- 1½ tbsp butter, melted
- 3 egg yolks
- 120 gm caster sugar
- 50 ml verjuice
- 4 leaves gelatine (12gm gold strength), softened in cold water
- 375 ml pouring cream (1½ cups)
- 400 gm goat’s curd (see note)
- 2 tsp vanilla bean paste
- 500 gm raspberries
- 80 gm raspberry jam (¼ cup)
- 1Process 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.
- 2Whisk 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.
- 3Combine 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.
- 4Arrange 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.
Note Goat's curd is available from David Jones food halls, Simon Johnson and specialist cheese shops.