I made Jersey Curd Cheesecake the other night. It all went in a wink of an eye.
The recipe was adapted from a Ricotta Cheesecake by Skye Gyngell .
It’s light, simple to make and simply delicious .
Also made a Rhubarb (from our garden) and Plum Compote to serve it with.
This cheese cake really shows off the particular colour, creaminess and slight zestiness of Jersey Curd.
Jersey Curd Cheesecake
2 tbsp sultanas
2 tbsp Grand Marnier or Cointreau
750g Jersey Curd
finely grated zest of lemon and Orange
150g icing sugar
4 tbsp candied peel, chopped
60g pine nuts
Preheat oven to 170 Celsius. Put sultanas in a bowl, add liquor and leave to soak for 10 mins to plump up.
Line the base and sides of a loose - bottomed 23 cm round cake tin with baking parchment
Place Jersey Curd in a large bowl, sift in the icing sugar and beat well. Best in the eggs, one by one.
Drain the sultanas and add them to the mixture with the orange and lemon zests, candied peel and half of the pine nuts. Stir once again to distribute the ingredients evenly.
Pour the mixture into the prepared tin and scatter the remaining pine nuts over the surface.
Bake on the middle shelf of the oven for 50 mins to 1 hour until the cheesecake feels lightly firm on top when gently pressed in the middle. Leave to cool in the tin, then chill before serving.
Until next time
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