Curd Cake RecipeOrigin: Britain Period: Traditional |
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This is a classic Victorian version of a cheesecake that uses cheese curds (or cottage cheese) as a base for the topping. Ingredients:
For the Pastry Base: 
Curd Cake Preparation:Method:Begin with the pastry base. Rub the butter into the flour until the mixture resembles fine crumbs then work in the egg yolk before adding just enough water to bring the mixture together as a pastry. Press this into the base of a sandwich tin or flan ring, making certain you work the pastry a little way up the sides of the tin. Now sift the curds then cream together the butter and sugar until pale and fluffy then combine with the sifted curds. Work the flour, raisins, cream and egg yolks, beating until thoroughly combined. Whip the whites stiffly in a separate bowl then fold into the egg yolk and cheese mix. Turn the resultant toping into the pastry case. Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until set. When cooked remove the ring (if using a flan tin). Otherwise allow the cake to cool completely before turning out of a sandwich cake tin. |
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