This recipe appears in:Bake the Book: Baked Goat's Curd Cheesecake
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
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.
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.
To serve, cut the cheesecake into slices and pour 1-2 tablespoons of marc over each one.