Authentic Snowdon Curd Cheesecake with Nutmeg

Prepare a shortcrust pastry base. Mix fresh curds (or full-fat cottage cheese/ricotta) with sugar and egg yolks.

Add plenty of lemon zest, a squeeze of lemon juice, and small currants.

Season the mixture with a generous amount of freshly grated nutmeg.

Fold in whipped egg whites to lighten the filling.

Bake at 170°C (340°F) for 40-45 minutes until set and proud.

A historic, light, and tangy cheesecake from the Snowdonia mountain region.