Recently I viewed an episode of River Cottage Australia in which Paul West made fresh curd cheese. He then turned it into a kind of cheesecake.
Making the cheese was fun and very satisfying! And lovely to make the cheesecake from my very own curd!
I found the recipe for fresh curd very easy to follow, but from reading a few online recipes, I discovered that you need to use non homogenized milk. The milk is a lot creamier and makes it easier to separate the curds from the whey.
Fresh Curd Cake
I kg fresh curd
1 cup caster sugar
1/2 cup cream
4 large free-range eggs
1 tsp. lemon zest
1 tsp vanilla paste
Preheat oven to 180 degrees C. Line a 25cm spring form tin with baking paper.
Place the curd, sugar and cream in the bowl of a food processer and process until smooth.
Add the eggs, lemon zest and vanilla paste and process until thoroughly mixed.
Pour into the prepared tin and smooth the surface with the back of a spoon.
Bake in the preheated oven for 45 – 60 minutes or until just beginning to turn brown and the mixture is set. Timing will depend on the heat of your particular oven.
Serve warm or at room temperature, but not cold, with any kind of fresh or cooked fruit.
I used my own strawberry conserve, as the syrup was a nice sweet counterpoint to the creaminess of the cheese.