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Fresh Goat Cheese and Lemon Curd Cheesecake

cheese

Goat cheese imparts tanginess and tart lemon curd adds freshness to this cheesecake, offsetting the
richness of the cheese that can sometimes weigh this dessert down. A crumb crust made with almond
biscotti brings a subtle nuttiness and crisp texture to this surprisingly light dessert.

Fresh Goat Cheese and Lemon Curd Cheesecake

For the lemon curd:

3 lemons

4 eggs

1 cup (8 o/250 g) sugar

Pinch kosher salt

4 Tbs. (2 oz./60 g) unsalted butter

2 Tbs. heavy cream

 

For the cheesecake:

6 oz. (185 g) almond biscotti, broken into pieces

2 Tbs. sugar, plus 1 cup (8 oz./250 g)

4 Tbs. (2 oz./60 g) unsalted butter, melted

Kosher salt

1 lb. (500 g) Neufchâtel cheese

8 oz. (250 g) fresh goat cheese

4 eggs, lightly beaten

1⁄2 tsp. vanilla extract

1 cup (8 oz./250 g) sour cream

 

To make the lemon curd, finely grate 1 Tbs. zest from the lemons, then squeeze 1⁄2 cup (4 fl. oz./125 ml) juice. In a nonreactive saucepan, whisk together the lemon zest and juice, eggs, sugar and salt. Cook over medium-low heat, whisking constantly, until the mixture turns bright yellow and is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let it boil. Remove from the heat and whisk in the butter and cream. Strain through a fine-mesh sieve into a bowl. Refrigerate until ready to use.

 

Preheat an oven to 325°F (165°C).

 

To make the cheesecake, in a food processor, finely grind the biscotti. Add the 2 Tbs. sugar, the melted butter and a pinch of salt and pulse until the mixture resembles wet sand. Transfer to a 9-inch (23-cm) springform pan and press into the bottom and slightly up the sides. Bake until the crust is lightly golden, 10 to 12 minutes. Let cool, then wrap the outside of the pan with a large sheet of foil.

In the bowl of a stand mixer, beat the cheeses on medium-high speed until light and creamy, about 4 minutes. Beat in the 1 cup sugar and 1⁄4 tsp. salt until blended, about 2 minutes. Slowly pour in the eggs and vanilla beating constantly. Add the sour cream and continue beating until the mixture is light and fluffy, about 1 minute.

Pour the filling into the crust and spread evenly. Place the pan in a large roasting pan. Transfer the roasting pan to the oven and pour in 1 inch (2.5 cm) of very hot water. Bake the cheesecake until just set and a toothpick inserted into the center comes out clean, 1 to 1 1⁄4 hours. (Check after 30 minutes and add more hot water to the pan if needed.) Let the cheesecake cool in the water bath on a wire rack for 1 hour. Remove the foil, then cover the cheesecake with plastic wrap and refrigerate for at least 1 hour. Spread the lemon curd on the cheesecake. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

 

To serve, remove the pan sides, transfer the cheesecake to a platter and cut into wedges. Serves 8 to 10.

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