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Fresh Goat Cheese and Lemon Curd Cheesecake

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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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Recipe Roundup: Winter Salads

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When soups, stews and hearty root vegetables begin to lose their luster, look to winter produce for a fresh, bright salad. With juicy citrus and leafy greens at their peak, there’s no shortage of beautiful combinations — try our favorites below!

 

Radicchio, Orange and Hazelnut SaladRadicchio, Orange and Hazelnut Salad
The colors of this salad are dramatic: deep burgundy leaves, orange citrus, white shallot slices and toasty brown nuts. You can use any variety of orange—navels, blood oranges or rosy Cara Caras are all equally delicious.
Spinach Salad with Poached Eggs and PancettaSpinach Salad with Poached Eggs and Pancetta
Here, cubes of savory pancetta and a buttery poached egg provide a compelling update to the classic spinach and bacon salad. The recipe takes advantage of the pancetta twice: the crispy fried bits are scattered over the salad, and the rendered fat becomes part of the warm vinaigrette that gently wilts the greens.
Cranberry Bean, Broccoli Rabe and Bacon SaladCranberry Bean, Broccoli Rabe and Bacon Salad
Creamy-textured, nutty-flavored cranberry beans pair beautifully with autumn greens in this hearty salad, which is perfect for a lunch box.
Brussels Sprout and Arugula Salad with WalnutsBrussels Sprout and Arugula Salad with Walnuts
Use a mandoline to create ultra-thin shavings of Brussels sprouts so they are tender enough to enjoy raw in this salad. Paired with peppery arugula and deeply flavored walnut oil, they make a well-balanced dish.
Quinoa Salad with Dried Cherries and PistachiosQuinoa Salad with Dried Cherries and Pistachios
Fluffy quinoa is packed with protein; here, it gets a boost from radicchio, dried tart cherries and crunchy pistachios. Grain salads like this one will last for several days in the refrigerator and will take on even more flavor as they sit.
Shredded Kale Salad with Pancetta and Hard-Cooked EggShredded Kale Salad with Pancetta and Hard-Cooked Egg
Shredding and briefly blanching kale for a salad softens its sturdy texture but keeps it crunchy enough to support hearty, heavier ingredients like hard-cooked eggs and pancetta.
Broccoli and Cauliflower Salad with Pickled Onions and BaconBroccoli and Cauliflower Salad with Pickled Onions and Bacon
Pickled onions contrast beautifully in flavor and color with smoky, salty bacon and cabbage-like steamed broccoli and cauliflower for this simple yet hearty cool-weather salad.
Chopped Chard Salad with Grapefruit VinaigretteChopped Chard Salad with Grapefruit Vinaigrette
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.
Warm Wild Mushroom Salad with Bacon VinaigretteWarm Wild Mushroom Salad with Bacon Vinaigrette
Fry bacon until crisp and brown, and then warm sherry vinegar in the same pan to form a salty-smoky vinaigrette for autumn mushrooms. Bitter radicchio and peppery arugula are layered with the warm mushroom mixture for extra flavor, color and crunch.
Endive Salad with Blue Cheese, Cranberries and Candied WalnutsEndive Salad with Blue Cheese, Cranberries and Candied Walnuts
This colorful salad makes a wonderful starter during the winter months. You can prepare the blue cheese dressing candied walnuts in advance, so it’s great for entertaining.
Crab and Shrimp Salad with Avocado and OrangesCrab and Shrimp Salad with Avocado and Oranges
Showcasing fresh crabmeat and shrimp, this main-course salad makes an impressive dish for guests. Serve warm sourdough bread alongside.
Chopped Salad with Broccoli, Egg and RadicchioChopped Salad with Broccoli, Egg and Radicchio

Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads such as this one. This salad is high in protein; to reduce the fat, omit the cheese and remove the yolks from the hard-cooked eggs.

 

Beet Salad with Mushrooms, Goat Cheese and ArugulaBeet Salad with Mushrooms, Goat Cheese and Arugula
This salad is light and colorful, combining roasted beets and mushrooms with arugula and tangy goat cheese. Top with garlic chips for extra crunch.
Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious on its own as a light meal or alongside roasted meats. Sweet potatoes contrast beautifully with bright green onions and earthy kale.