Rich and refreshing, this dessert is a great spring time dessert. The goat cheese gives the cheesecake an unmistakable tang that helps offset the sweetness and the lemon curd topping is zesty and addicting. For best results, make a day ahead of time and let chill for 24 hours before digging in!
Crust
9 whole graham crackers
1/2 C Packed dark brown sugar
3/4 C All Purpose Flour
1/4 t Salt
9 T unsalted butter, melted
1 T unsalted butter, melted (to brush the spring form pan)
1. Place oven rack to lower middle position and preheat oven to 325 degrees.
2. Break Graham crackers into pieces and put into a food processor along with 1/2 C dark brown sugar and process 30 seconds. Add in 3/4 C flour and 1/4 t salt, pulsing to combine. Pulse in 9 T unsalted butter until evenly combined.
3. Brush bottom of 9" spring form pan with the 1 T unsalted butter.
4. Using hands, press crust mixture into pan and use the bottom of a measuring cup to pack down.
5. Bake for 13 minutes. The crust should be fragrant and starting to brown at the edges. Cool completely but leave oven heated to 325 degrees.
Filling
1 T lemon zest
1/4 C Lemon juice
1 1/4 C granulated sugar
16 oz cream cheese, room temp
8oz goat cheese, room temp
4 eggs
2 t vanilla extract
1/2 C heavy cream
1/4 t salt
1. Put 1/4 C sugar and 1 T lemon zest in food processor and blend until combined and sugar appears yellow. Add in remaining 1 C sugar and blend until just combined.
2. Using a stand mixer with paddle attachment, combine 16oz cream cheese with 8oz goat cheese on low.
3. With stand mixer on 2, add in sugar mixture. Increase speed to medium for 3 minutes until mixture is smooth.
4. Reduce speed to 2 and add in eggs 2 at a time beating until combined.
5. Add in 1/4 C lemon juice, 2 t vanilla and 1/2 C heavy cream, 1/4 t salt mixing in between each addition.
6. Take 2 sheets of aluminum foil and wrap bottom of spring form pan. Place that inside a roasting pan.
7. Stir the mixture by hand and pour into spring form pan. Add hot water to roasting pan until water level reaches halfway up the pan.
8. Bake for 55-75 minutes until center registers 150 degrees on an instant read thermometer.
9. After hits temp, turn off oven and prop open the door with a potholder for one hour.
10. After one hour, remove from oven and water bath. Place on counter and run a pairing knife around edge of pan. Then let cool 2 more hours.
Lemon Curd Topping
1/3 C lemon juice
2 large eggs, plus 1 yolk
1/2 C sugar
2 T unsalted butter, cut into pieces and chilled
1 T heavy cream
1/4 t vanilla
1. Whisk eggs and then gradually whisk in sugar.
2. Heat 1/3 C lemon juice in a sauce pan until hot (do not let boil).
3. Slowly pour hot lemon juice into egg/sugar mixture, whisking constantly. Return mixture to sauce pan and heat on medium heat until mixture thickens and registers 170 degrees on an instant read thermometer, about 3 minutes.
4. When temp is reached, immediately remove pan from heat and stir in cream, vanilla, butter and salt.
5. Pour mixture through a fine mesh strainer and then cover with plastic wrap, adhering wrap to surface of the curd. Chill.
6. Once cheesecake has cooled 1 hour in the oven and 2 hours on the counter, top with chilled lemon curd and chill the entire cheesecake for at least 4 hours.
ENJOY!
