Modern Curd Cheesecakes

Ingredients

• 4 cups Milk (For making the curds)
• 1 tsp Rennet (Or 2 tbsp sherry or lemon juice)
• 8 oz Curds (Made from the milk and rennet)
• 6 oz Granulated Sugar (Lump sugar originally, but granulated works fine)
• 1 zest Orange (Zest of one orange)
• 1 zest Lemon (Zest of one lemon)
• 2 oz Unsalted Butter
• 1 tsp Almond Extract (Substitute for ratafias)
• 0.5 tsp Ground Nutmeg
• 6 Egg Yolks
• 1 sheet Puff Pastry (For tartlet cases)
• 1 oz Candied Peel (Optional, for garnish)
• 2 oz Dried Cherries (Optional, chopped)

Instructions

1. 1In a saucepan, heat the milk until it almost boils. Remove from heat and stir in the rennet (or sherry/lemon juice). Let it sit undisturbed until the curds separate from the whey. This may take about 15-20 minutes.
2. 2Line a colander with cheesecloth or a clean napkin. Pour the curds and whey into the lined colander and let the whey drain. Gather the edges of the cheesecloth and gently squeeze out any excess moisture. You should have about 8 ounces of strained curds.
3. 3Zest the orange and lemon directly into the sugar. Rub the zest into the sugar with your fingers until the sugar is fragrant and slightly moist.
4. 4Preheat oven to 350°F (175°C). In a small oven-safe tin or bowl, melt the butter in the oven. This should take just a few minutes. Remove from the oven and stir in the citrus sugar until dissolved. Let it cool slightly.
5. 5In a large bowl, combine the strained curds, the melted butter and citrus sugar mixture, almond extract, and nutmeg. Add the egg yolks and mix well until everything is thoroughly combined and smooth. Stir in the chopped dried cherries, if using.
6. 6Roll out the puff pastry and cut out circles large enough to line tartlet tins. Gently press the pastry into the tins. Fill each tartlet case with the curd mixture. If desired, place a thin strip of candied peel in the center of each cheesecake. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.
7. 7Remove the cheesecakes from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature.