Goat Cheese and Lemon Cheesecake with Hazelnut Crust

Published May 1, 2003.

Why this recipe works:

Pairing citrus with cream cheese for our best lemon cheesecake recipe required finding the perfect balance of juice, zest, and sugar so that the citrus flavor would be neither too fleeting nor too harsh. Lemon curd on top of the cake gave our lemon cheesecake recipe special pizzazz.

Pairing citrus with cream cheese for our best lemon cheesecake recipe required finding the perfect balance of juice, zest, and sugar so that the citrus flavor would be neither too fleeting nor too harsh. Lemon curd on top of the cake gave our lemon cheesecake recipe special pizzazz.

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Serves 12 to 16

The cheesecake is baked in a bain marie, or hot water bath. To prevent water from leaking into the cake during baking, the springform pan is wrapped in a double layer of foil. To contain the water bath it's best to use a roasting pan that is just slightly larger than the springform pan so that you need not use an excessive amount of water. You will need lemon juice for both the cheesecake and the curd; it's more efficient to juice the entire amount at once. Though start to finish this recipe takes several hours, the actual preparation is simple, and baking and cooking proceed practically unattended. The cheesecake can be made up to a day in advance; leftovers can be refrigerated for up to 4 days, though crust will become soggy. The goat cheese gives this cheesecake a distinctive tang and a slightly savory edge. Use a mild-flavored goat cheese. We had success with both Président and Laura Chenel.

Ingredients

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