Devon Curd-Cake 
(A forerunner of Cheesecake)

The recipe was originally made with Milk Curds and a pastry base
this recipe gives the option of a Pastry or a 
Biscuit base
Curds are formed in the separation of milk (Curds and Whey ~ Little Miss Muffet)  

The Curds are the “Soft Cheese” ~ Curds once processed are formed and pressed/compacted and over time turn into the hard cheeses as found up the road in Cheddar, Somerset  
As Curds are not easily available and to make use of easily available ingredients two types of Cream Cheese
(do not use the ‘low fat’ versions) and Devon Clotted Cream will be used 

Printable Version



Biscuit Version
Ingredients and method

Biscuit Base
100g Digestive +  100g Ginger Nut biscuits
75g Butter

Filling
300g Basic Cream Cheese
300g Mascarpone Cheese
50g Clotted Cream
175/200g Caster Sugar
2 Eggs
10ml Lemon Juice
5ml Vanilla Essence

Making the Biscuit Base

Crush all the Biscuits until you have fine crumbs
Melt the butter and stir into the crumb mix
(Preheat the oven to 170C) 
Using your fingers and/or back 
of a spoon, press the mixture into a 22cm spring-form cake ring
(see image above) 
Bake for 5 min then remove to cool slightly


 
Pastry Version
Ingredients and method

Pastry Base

125g/4oz plain flour ~ 55g/2oz butter, cubed
pinch of salt & 30-45ml/2-3 tbsp cold water
 
Filling
150g Basic Cream Cheese
300g Mascarpone Cheese
 140/150g Caster Sugar
50g Clotted Cream  ~ 1 Large Egg
10ml Lemon Juice ~ 5ml Vanilla Essence

Making the Pastry Base

Put flour and salt in a bowl & rub in the butter until the mixture that resembles breadcrumbs
Slowly add water until you bind the dough
Wrap the dough in cling-film & chill for 10 min
(Preheat the oven to 190C )
Using a 22cm pastry case and Blind Bake the pastry for 15 minutes until firm & 
slightly brown