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Raspberry and goat’s curd cheesecake

A Gourmet Traveller recipe for raspberry and goat’s curd cheesecake.

By Rodney Dunn
  • Serves 8
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Raspberry and goat’s curd cheesecake


  • 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)


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.


Note Goat's curd is available from David Jones food halls, Simon Johnson and specialist cheese shops.

  • Author: Rodney Dunn