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Curd cheese substitute

edited 30 November -1 at 1:00AM in Old Style MoneySaving
18 replies 82.9K views
IannaIanna Forumite
581 posts
edited 30 November -1 at 1:00AM in Old Style MoneySaving
Howdy all. I want to make this cheesecake from her majesty Delia's collection but I can't get curd cheese anywhere. Nowhere sells it I've tried all the big stores.

Anyone know what I can use instead? Google's telling me different things.
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Replies

  • celyn90celyn90 Forumite
    3.2K posts
    I tend to use cottage cheese for things like this - I just leave it in a colander lined with a clean j-cloth for a bit to drain some of the water out then squeeze out the rest but twisting the cloth round it (hope that makes sense). If you then hit it with a handblender until it's smooth it looks exactly the same.

    Don't know if it would work in your recipe, but it I have done cheesecakes before with it and it has always been fine (and cheap!).
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  • ravylesleyravylesley Forumite
    1.1K posts
    ✭✭✭
    I think its a case of Delia getting all posh again:D

    All the cheesecakes I've ever made have had either cream cheese or cottage cheese in them.Personally with her calling it curd cheese I would say its cottage cheese

    Lesleyxx
  • sallyrsmsallyrsm Forumite
    339 posts
    You can make yoghurt cheese too... low fat natural yoghurt in a couple of layers of muslin, drain overnight...
  • IannaIanna Forumite
    581 posts
    You're all stars! I'm trying it with drained out cottage cheese. And cursing Delia for not just blooming saying drained out cottage cheese ;)
  • ubamotherubamother Forumite
    1.2K posts
    morrisons had orkshire curd cheese last time i was there - apologies m- ke-board is pla-ing up and the letter after x won't work! don't remember the name of the compan- but the- make the nice solid cottage cheese in taller pots than the supermarket's own. think it might be called the -orkshire something or other

  • IannaIanna Forumite
    581 posts
    Hey all I made this the other night and it was very heavy and dense - could I do anything to make it a bit lighter? Would using cream cheese make it lighter?
  • Hi

    I am having the same problem Delia explains just click on the link below:

    http://www.deliaonline.com/ingredients/curd_cheese,76,IN.html
  • Ianna wrote: »
    Howdy all. I want to make this cheesecake from her majesty Delia's collection but I can't get curd cheese anywhere. Nowhere sells it I've tried all the big stores.

    Anyone know what I can use instead? Google's telling me different things.

    I use quark generally for cheesecakes - most supermarkets sell it. Another similar alternative is cottage cheese - you can get it in a smooth version now, but you can also use the normal lumpy cottage cheese and sieve it.

    Edit: oops, I replied to a really old OP!
  • edited 30 August 2009 at 9:12AM
    innocinnoc Forumite
    1 posts
    edited 30 August 2009 at 9:12AM
    You can use Ricotta. Its almost the same. Otherwise low fat cream cheese.
    Don't bother messing with cottage cheese
    Here is the best recipe :T

    Jewish Velvet Cheese Cake

    480 gm curd or ricotta cheese
    1/2 tsp vanilla essence
    Juice and rind of 1/2 lemon
    50gm melted butter
    2 eggs separated
    50 gm caster sugar
    2 level TBS cornflour
    125 ml of soured cream

    Separate the whites from the yolks and reserve. Put all other ingredients in the same order given into a bowl andbeat until smooth and thick. Whisk the whites until they form stiff, glossy peaks, then whisk in 2 teaspoons of caster sugar. Fold this meringue into the cheese mixture. Sppon into the 8" lined tin and with the chosen base. (If you use digestive biscuits with butter and caster suagar add 1/2 tsp of cinnamon.) Firm sponge is nice.
    Gas 4, 350 F or 180 C for 30 minutes. The cake is done when the inch of filling adjacent to the rim of the tin feels firm to the touch. Cheese cakes continue toset as they cool. Leave to cool in a draught free place. I leave in oven with the door open. When cold, refrigerate until required. Serve plain or with sugared soft fruit.
    I usually grate lemon and lime rind on top.
    Note: It is normal for the cake to crack on the top
    Sometimes I double the recipe and use a larger tin for a deep cake.
    Enjoy, it is divine.
    B
  • INGREDIENTS:
    ==========
    • 2 pints (1.15 litres) Whole Milk
    • 4 tablespoons Lemon Juice
    1. Bring the milk to the boil in a saucepan. Immediately add the lemon juice and stir until the milk appears to curdle.
    2. The solids should be visibly separated from the whey.
    3. Strain though muslin or a clean jay cloth. Place the curds, still in muslin, in a tray. Put something flat on it, such as a chopping board, and weigh it down with something heavy. A large saucepan full of water is ideal.
    4. Leave for about 15 minutes. This squeezes all the liquid out of the curds.
    Miss Chief:

    "I don't cross the line...
    ...it moves out of MY way!"
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