Yorkshire Curd Cheesecake

Yorkshire curd cheesecake with a spiced Victoria plum compote

Line a flan dish or deep pie dish with short crust pastry and blind bake

  • 225g sieved cottage cheese
  • 50g sugar
  • 2 eggs beaten
  • ½ lemon zest and all the juice of 1 lemon
  • 2 tsp cornflour
  • 2 tbsp. double cream
  • 1 tbsp. melted butter
  1. Mix sugar, egg, cheese zest and juice of lemon together
  2. Mix cream and cornflour together and mix into the cheese mix
  3. Fold melted butter into the cheese mix
  4. Add mix to cooked pie lining and bake at 180° for 40 to 50 mins until just set
  5. Allow to cool

Spiced Victoria plum compote

  1. Dice 12 plums and heat with 20g butter and 60g sugar add ½ tsp of ground mixed spice and simmer to soften and until the sugar is dissolved
  2. Thicken with a little cornflour let down with a little water if required.
  3. Serve at room temperature drizzled with the plum compote and copious amounts of Chantilly cream (whipped cream flavoured with vanilla and sugar)

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