Goat Cheese and Lemon Cheesecake with Hazelnut Crust

Name: Goat Cheese and Lemon Cheesecake with Hazelnut Crust
Yield: Serves 12 to 16
Ingredients: 2 ounces (57 grams), hazelnuts (generous 1/3 cup), toasted, skinned, and cooled; 3 tablespoons, granulated sugar; 5 ounces (142 grams), Nabisco Barnum's Animal Crackers or Social Tea Biscuits; 3 tablespoons, unsalted butter, melted and kept warm; 1 tablespoon, grated lemon zest; 1/4 cup, lemon juice; 1 1/4 cups, granulated sugar (8 3/4 ounces/248 grams); 1 pounds (454 grams), cream cheese, (two 8-ounce [227 grams] packages), cut into rough 1-inch chunks and left to stand at room temperature 30 to 45 minutes; 4 , large eggs, room temperature; 8 ounces (227 grams), mild goat cheese, left to stand at room temperature 30 to 45 minutes; 2 teaspoons, vanilla extract; 1/2 cup, heavy cream; 1/3 cup, lemon juice; 2 , large eggs; 1 , large egg yolk; 1/2 cup, granulated sugar (3 1/2 ounces/99 grams); 2 tablespoons, unsalted butter, cut into 1/2-inch cubes and chilled; 1 tablespoon, heavy cream; 1/4 teaspoon, vanilla extract; pinch, table salt

Desserts or Baked Goods
Fruit
Cheese
Cakes

Appears in Cook's Illustrated May/June 2003

Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect balance of juice, zest, and sugar.

SERVES 12 to 16

TIME 2¼ hours, plus 3½ hours cooling and 4 hours chilling

Goat Cheese and Lemon Cheesecake with Hazelnut Crust

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