This recipe, by Frank Camorra of Melbourne's MoVida restaurant, is inspired by the delicious cheesecake at La Vina pinxtos bar. T&L note: Goat's curd is available from good delicatessens and specialty food stores. Wine suggestion: Seppeltsfield Vera Viola DP38 Oloroso - Sherry, Barossa Valley
500ml thickened cream
155g caster sugar
300g cream cheese, softened to room temperature
180g goat's curd (see note)
65ml thick Greek-style yoghurt
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon brandy
Preheat the oven to 180C. Lightly grease a 23cm springform cake tin and line base with baking paper. Tear off two large sheets of cooking foil, large enough to enclose the cake tin up to the sides. Sit the tin in the centre of the foil and bring the foil up the sides of the tin (this "insulates" the cake and helps it cook evenly). Place all the ingredients into a food processor and blend until smooth. Pour into the prepared tin. Cook in the oven for 1 hour, until the top is puffed and quite dark. The cake may still be slightly unset and wobbly in the centre. Turn heat up to 220C and cook for a further 8-10 minutes, until the top of the cake is very dark, almost burnt.
Remove and allow to cool in the tin for 15-20 minutes, in which time the centre of the cake may sink. Use a knife to carefully run around the edge of the cake. Remove from the tin and carefully slide onto a serving plate.