2 hours and 40 minutes (plus 12 hours in the fridge)
"On a visit to Toni Chueca, who supplies us with Garrotxa goat’s cheese from his La Bauma dairy in Berguedà, he gave me some goat’s curd to try, explaining that he sells it to Catalan chefs for sauces and puddings. It was so delicious - delicate and sweet, with almost no acidity - that I decided we must bring some to London, and Leo developed this recipe around it for Casa Brindisa. Our chefs, who have the benefit of large ovens, bake the cake in longhandled metal frying pans, but at home you can use a more conventional cake tin."
- Preheat the oven to 140°C/ gas 1.
- Slowly combine the goat’s curd, eggs, sugar and double cream in a bowl.
- Line a 22cm, 6cm high ceramic dish or cake tin with foil, making sure you leave no gaps in order to avoid any leakage, and spoon in the mixture.
- Place the dish or tin in a deep roasting pan. Pour in enough boiling water to come halfway up the sides of the pan and put into the preheated oven for 1¼ hours until, if you shake it gently, it has a more solid jellylike texture. Switch the oven off and leave in the oven for another 45 minutes.
- Remove and allow to cool fully for another 30 minutes before putting into the fridge to chill for around 12 hours (or overnight). To turn out, place a plate over the top of the tin and turn both over together so that the cheesecake is sitting on the plate.
- Dust the top with sugar and cinnamon and serve with the tomato jam.