Raspberry and goat’s curd cheesecake


  • Serves 8 people

  • 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 (1½ cups) pouring cream
  • 400 gm goat’s curd (see note)
  • 2 tsp vanilla bean paste
  • 500 gm raspberries
  • 80 gm (¼ cup) raspberry jam
01   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.
02   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.
03   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.
04   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.








Jan 2007

Jan 2007

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