Bake the Book: Baked Goat's Curd Cheesecake

[Photograph: Jason Lowe]

The Complete Nose to Tail cookbook works a little magic on cheese curds, whipping them together with superfine sugar and eggs to make a cheesecake that's fresh, grassy, and sweetly tart.

Tips & Tweaks: Goat's curd can be found, according to the book, at a good cheese shop. Not to be confused with cheese curds, goat's curd is a fluffy, creamy dairy product reminiscent of mascarpone. Find a source in advance of attempting this dessert; you're going to need a lot of curd. The curd in question for this recipe was found at a farmers' market. Cheesemakers often sell the by-products of their cheeses along with the cheese itself; check out a farmers' market near you this weekend and see if you can't find some! Once the curd is secured, whipping the dessert together is very easy, due to the soft, light nature of the goat's curd.

As for the other main ingredient, Marc de Gewurztraminer, you can find it online. Marc is an eau de vie, which is made by fermenting the hulls of grapes left over after pressing Gewurztraminer grapes. Eau de vie, in general, is a clear, colorless fruit brandy, not necessarily made from grapes. They can be made from pear, plum, or peach, and any of those would work as a substitute for this curd cheesecake.

As always with our Bake the Book feature, we have five (5) copies of The Complete Nose to Tail to give away.

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