Baked Goat's Curd Cheese Cake

Baked Goat's Curd Cheese Cake
  • Yield:serves ten to twelve
  • Active time:15 minutes
  • Total time:several hours, including baking and cooling
This recipe appears in:
Bake the Book: Baked Goat's Curd Cheesecake

[Photograph: Jason Lowe]

The Complete Nose to Tail cookbook works a little magic on cheese curds, whipping them together with superfine sugar and eggs to make a cheesecake that's fresh, grassy, and sweetly tart.

Excerpted from Nose to Tail by Fergus Henderson (Ecco). Copyright © 2013. Photographs by Jason Lowe.


  • 2 1/4 pounds goat’s curd
  • Juice and grated zest of 2 lemons
  • 7 large eggs
  • 1 1/4 cups caster sugar
  • 1 bottle of Marc de Gewurztraminer d’Alsace


  1. 1.

    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.

  2. 2.

    Whisk together the eggs and sugar just for a minute, then add them little by little to the goat’s curd mixture, whisking constantly. Pour the mixture into a 10-inch springform cake tin lined with baking parchment and put it on a baking tray. Place in an oven preheated to 375°F and bake for about 1 hour, until golden brown. It will still have a good wobble when it comes out of the oven but don’t worry, it will set as it cools down.

  3. 3.

    To serve, cut the cheesecake into slices and pour 1-2 tablespoons of marc over each one.

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