Ingredients
| GOAT’S CURD CHEESECAKE | |
| 3 gelatine leaves | |
| 225g sugar | |
| 75ml water | |
| 3 large egg whites | |
| 250g soft goat’s curd | |
| 375g lightly whipped cream | |
| LEMON SHORTBREAD | |
| 125g soft butter | |
| 70g icing sugar | |
| 1 lemon, zested | |
| 1 egg yolk | |
| 185g flour | |
| MACADAMIA PRALINE | |
| 200g sugar | |
| 4g salt | |
| 150g roasted crushed macadamias | |
| TO SERVE | |
| 12 fresh feijoas |
For this cheesecake we use Marlborough goat’s curd, Wānaka feijoas and Waikato macadamias.
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Instructions
| 1. | GOAT’S CURD CHEESECAKE |
| 2. | Soften the gelatine in a bowl of iced water. |
| 3. | Make an Italian meringue by putting the sugar into a saucepan with 75ml water and bringing to a boil over a medium heat. |
| 4. | Cook for 3-4 minutes or until it reaches 115°C on a thermometer, stirring occasionally. |
| 5. | The sugar syrup should look slightly thickened and glossy. |
| 6. | Meanwhile, whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. |
| 7. | When they are very foamy, add the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 5 minutes. |
| 8. | Put the goat’s curd into a saucepan and heat over a medium heat until warm. |
| 9. | Drain the gelatine and melt into the goat’s curd. |
| 10. | Fold together the whipped cream and the meringue, then fold in the goat’s curd. |
| 11. | Once incorporated place into an airtight container and cool overnight. |
| 12. | The next day, knock back the cheesecake by beating it with a whisk. |
| 13. | Place into a clean airtight container and chill in the fridge for another 2 hours before serving. |
| 14. | LEMON SHORTBREAD |
| 15. | Cream together the butter, sugar, lemon zest and egg yolk. |
| 16. | Fold in the flour and let rest in an airtight container for 1 hour. |
| 17. | Roll out to 1cm thick and cut into 1cm cubes. Chill for 30 minutes. |
| 18. | Heat the oven to 150°C fan bake. |
| 19. | Place cubes of shortbread onto a lined oven tray and bake for 20-30 minutes or until golden brown. |
| 20. | Cool and store in an airtight container. |
| 21. | MACADAMIA PRALINE |
| 22. | Heat 50ml water with the sugar in a saucepan over medium heat for about 20 minutes, stirring occasionally until it is a nice caramel colour. |
| 23. | Fold through the salt and nuts then quickly spread evenly onto a lined tray. |
| 24. | Allow to cool, then cut into 1cm pieces and store in an airtight container. |
| 25. | TO SERVE |
| 26. | Cut the feijoas in half. Scoop out the flesh and discard the peels. Quarter the flesh and set aside. |
| 27. | Scoop a generous portion of cheesecake into a bowl and make a well in the centre. |
| 28. | Put some feijoa pieces into the well then top with shortbread and macadamia praline. |
Recipes & food styling Jack Foster / Photography Sam Stewart