Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture.
It is sometimes called medium-fat soft cheese. I like it best of all for cheesecakes because it gives them a lighter flavour and texture, as you will discover if you make the Curd Cheesecake with Greek Yoghurt.
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.