This Spanish cheesecake conquered even the savoury palate of Frank Camorra of MoVida. It comes from his book with Richard Cornish, MoVida Rustica, thanks to Eatlove. 

I don't have much of a sweet tooth. It took a friend of mine I happened to bump into in San Sebastián one night to put me on to the local cheesecake. So good! When I finished testing this version I ended up eating nearly half of it!

Ingredients (Serves 8)
butter (for greasing)
plain (all-purpose) flour (for dusting)
500 ml (17 fl oz/2 cups) cream
155 g (5½ oz/heaped ⅔ cup) caster (superfine) sugar
300 g (10½ oz/1¼ cups) soft cream cheese
5 eggs
180 g (6 oz) goats curd
125 g (4½ oz/½ cup) thick plain yoghurt
zest of 2 lemons
juice of 1 lemon
40 ml (1¼ fl oz) brandy
2 tablespoons icing (confectioners) sugar

Preparation
Preheat the oven to 180ºC (350ºF/Gas 4).

Lightly grease a 25 cm (10 inch) springform tin with butter, then dust with flour, shaking out the excess.

Place all the ingredients except the icing sugar in a food processor and blend until smooth. Pour into the prepared tin and bake for 30 minutes, or until just set.

Carefully remove the cheesecake from the oven, sprinkle the icing sugar over the top and bake for another 10 minutes. Remove the cheesecake from the oven and, using a kitchen blowtorch, brown the top until it is very dark. Alternatively, brown the cheesecake under a very hot grill (broiler).

Allow to cool before serving.