Baked goat’s curd cheesecake
Australian Gourmet Traveller and Fergus Henderson recipe for baked goat’s curd cheesecake
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Springform pan
- Parchment paper
- Baking sheet
- Microplane
- Chef's knife
- Measuring spoon
- Spoon
- Citrus press
- Plate
Ingredients
- 1 kg goat’s curd
- 2 lemons, zest grated and juiced
- 7 large eggs (70gm each)
- 250 gm caster sugar
- 1 bottle Marc de Gewürztraminer d’Alsace (see note)
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