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Spanish cheesecake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Process the cream, caster sugar, cream cheese, yoghurt and goat’s curd with the grated rind of 1 lemon, 2 tbsp lemon juice, the eggs and brandy until smooth.
  • Spray a 23 cm springform cake tin with oil and line the base with a round of baking paper. Then using 2 large pieces of kitchen foil, place the tin in the centre and bring the foil up the sides, pressing in with your hands. (This ensures that the cake cooks evenly.)
  • Pour the mixture into the tin and cook in the oven for 1 hour. Then turn the oven temp. up to 200°C fan forced (220°C normal) and cook the cake for another 8-10 mins until it is very dark, almost burnt. Remove and set aside for 20 mins, before turning out and refrigerating overnight.
  • Sprinkle with icing sugar and serve with a good dollop of extra cream on the side.
  • nb.  The cake will sink in the middle.
  • (from Frank Camorra of Movida in Melbourne)


  • 500 ml thickened cream
  • 155 gm caster sugar
  • 300 gm soft cream cheese
  • 65 gm Greek yoghurt
  • 180 gm goat’s curd
  • 1 lemon
  • 5 large eggs
  • 1 tbsp brandy
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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