Frank Camorra: Tarta de queso (Cheesecake)

AT A GLANCE

  • Serves 8 people

  • For greasing: butter
  • For dusting: plain flour
  • 500 ml (2 cups) pouring cream
  • 155 gm caster sugar
  • 300 gm cream cheese, softened
  • 5 eggs
  • 180 gm goat’s curd
  • 125 gm (½ cup) thick plain yoghurt
  • 2 lemons, finely grated rind only
  • 1 lemon, juice only
  • 40 ml brandy
  • 2 tbsp pure icing sugar
01   Preheat oven to 180C. Lightly butter a 25cm springform tin, then dust with flour, shaking out excess. Process all remaining ingredients except icing sugar in a food processor until smooth (1-2 minutes). Pour into prepared tin and bake until just set (25-30 minutes). Carefully remove cheesecake from the oven, sprinkle icing sugar over the top and bake until set (8-10 minutes). Remove from oven and brown top with a blowtorch until very dark (1-2 minutes). Alternatively, brown cheesecake under a very hot grill. Cool to room temperature before serving.
NoteThis recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.
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