Best 8 Goat Cheesecake With Vanilla Meyer Lemon Marmalade Recipes

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Indulge in a culinary masterpiece that tantalizes taste buds and elevates your dessert experience. Discover the delectable harmony of tangy goat cheesecake swathed in a luscious vanilla Meyer lemon marmalade. Embark on a journey of flavors as we unveil the secrets to crafting this exceptional dessert, transforming your kitchen into an arena of culinary artistry. Let your senses awaken to the symphony of flavors as the goat cheesecake's creamy texture dances on your palate, complemented by the vibrant citrus notes of the vanilla Meyer lemon marmalade.

Check out the recipes below so you can choose the best recipe for yourself!

GOAT CHEESE CHEESECAKE



Goat Cheese Cheesecake image

Provided by Anne Burrell

Categories     dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 18

2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
Pinch salt
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces creme fraiche or sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract
Vanilla Pineapple Compote, recipe follows
Special equipment: 9-inch springform pan
1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla beans, split, seeds scraped and reserved
1/2 lemon, juiced
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust:
  • Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
  • To make the filling:
  • Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
  • Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
  • Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
  • Say cheesecake!
  • Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
  • Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

CITRUS CHEESECAKE WITH MARMALADE GLAZE



Citrus Cheesecake with Marmalade Glaze image

Categories     Dairy     Dessert     Bake     Cream Cheese     Fall     Winter     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 22

Crust
1 large egg, separated
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
Filling
3 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
2 tablespoons cornstarch
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon grated orange peel
2 teaspoons grated lime peel
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2/3 cup orange marmalade
Orange slices
Fresh mint sprigs

Steps:

  • For Crust:
  • Position rack in center of oven; preheat to 425°F. Butter 9-inch-diameter springform pan with 2-inch-high sides. Whisk egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend. Blend flour and sugar in processor. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
  • Whisk egg white until foamy. Brush crust lightly with some egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350°F. for filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar; beat until well blended. Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla. Add eggs 1 at a time, beating just until blended after each addition. Beat in sour cream. Pour filling into crust. Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.
  • Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Garnish with orange and mint.

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)



Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional) image

A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup powdered sugar
¼ cup granulated sugar
8 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 lemon, zested
1 (8 ounce) package cream cheese, at room temperature
1 (4 ounce) log goat cheese, at room temperature
½ cup powdered sugar
1 tablespoon all-purpose flour
1 large egg
½ cup Mott's® Natural Applesauce
1 lemon, zested
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
  • With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
  • Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
  • Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
  • With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
  • Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
  • Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g

MEYER LEMON CHEESECAKE



Meyer Lemon Cheesecake image

Add a little sunshine to your day in the form of this sweet tart meyer lemon cheesecake topped with meyer lemon curd!

Yield 1 9-inch cheesecake

Number Of Ingredients 18

5 oz honey graham bear cookies
3 tbsp sugar
4 tbsp melted butter, warm
1¼ cups granulated sugar, divided
1 tablespoon grated meyer lemon zest
¼ cup meyer lemon juice
1½ pounds cream cheese, room temperature
4 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon table salt
½ cup heavy cream
⅓ cup meyer lemon juice
2 large eggs
1 large egg yolk
½ cup granulated sugar
2 tablespoons unsalted butter, cut into ½-inch cubes and chilled
1 tablespoon heavy cream
pinch table salt

Steps:

  • Heat oven to 325F.
  • For the crust, in a food processor, pulse the cookies until finely ground, about 30 seconds. Add the sugar and pulse a few times to incorporate. With the motor still running, slowly pour in the melted butter. Pulse until the mixture is damp and resembles wet sand. Transfer to a 9-inch springform pan and use a ramekin or small cup to press it evenly into the bottom of the pan. Bake for 15-18 minutes, or until fragrant and golden brown. Remove to a wire rack to cool. When cool, line the bottom of the pan with aluminum foil. Set on top of a baking sheet.
  • While the crust is cooling, making the filling. In a food processor, process ¼ cup of the sugar with the lemon zest until the sugar is yellow, about 15 seconds. Pour into a bowl and stir together with the remaining sugar.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low to break up slightly, about 5 seconds. Add in the lemon sugar mixture with the mixer running on low. Increase the speed to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl. Add in the eggs, two at a time, mixing well and scraping down the bowl after each addition. Add in the lemon juice, vanilla, and salt, mixing until combined. Add in the heavy cream and mix until just incorporated. Scrape down the sides of the bowl and give the batter a final stir to combine.
  • Pour the filling into the prepared springform pan. Bake for 55-60 minutes, or until the edges are puffed out and the center jiggles only slightly. Turn off the oven and stick a wooden spoon in the door to prop it open, leaving the cheesecake inside. Allow to cool like this for at least an hour. Transfer to a wire rack and let cool completely to room temperature.
  • While the cheesecake bakes and cools, make the meyer lemon curd. Heat the lemon juice in a small, nonreactive saucepan until hot but not boiling. Remove from the heat. In a medium bowl, whisk together the egg yolks and the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg-sugar mixture. Return to the saucepan and cook mixture over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 3 minutes. Remove pan from the heat and stir in the cold butter, heavy cream, and salt. Pour onto the top of the cheesecake and spread evenly.
  • Refrigerate the cheesecake for at least 4 hours and up to 24 hours before serving.

Nutrition Facts : Nutrition Information Serving size 1 slice

GOAT CHEESE CHEESECAKE RECIPE



Goat Cheese Cheesecake Recipe image

Goat Cheese Cheesecake Recipe - Easy 5 Ingredient Low Carb, Keto & Gluten Free Creamy and Smooth Goat's Cheese Dessert idea - with the video.

Provided by Jolene @ Yummy Inspirations

Time 35m

Number Of Ingredients 5

300g/11oz Goat Cheese
1/3 to 1/2 Cup Stevia
1 teaspoon Vanilla Extract
3 Eggs
1/2 Cup Sour Cream or Creme Fraiche

Steps:

  • Preheat the oven to 180C/350F and line a round baking tin with well greased baking paper.
  • Add all of the ingredients to a large bowl.
  • Using electric beaters, whisk the ingredients together until you have a creamy cheesecake batter.
  • Pour the cheesecake into the prepared baking tin.
  • Place into the preheated oven for 30 to 40 minutes or until golden and cooked through.
  • Remove from the oven, allow to cool and then move to the fridge to set and chill completely.
  • Serve from the fridge as is or topped with berries or homemade chia jam.

Nutrition Facts : Calories 85 calories

MEYER LEMON CHEESECAKE



Meyer Lemon Cheesecake image

A delicious Meyer Lemon Cheesecake that starts with an easy graham cracker crust and the cheesecake is super creamy and bright with lemon flavor!

Provided by Joanna Cismaru

Categories     cake     Dessert

Time 1h40m

Number Of Ingredients 13

1 cups graham cracker crumbs
1 cup pecans
3 tablespoon sugar
7 tablespoon butter (melted)
2 1/2 pounds cream cheese (at room temperature)
1 cup sugar
3 tablespoon lemon zest (from 4 Meyer lemons, or 2 regular lemons)
2 teaspoon vanilla extract
3 tablespoon cornstarch
1/3 cup heavy cream
3 eggs
2 egg yolks
1/2 cup Meyer lemon juice

Steps:

  • Preheat oven to 375º F and butter the bottom of a 10-inch spring form pan.
  • Mix together the graham cracker crumbs, pecans, sugar and melted butter. Press into the spring form pan, going up the side of the pan about an inch. Bake about 8 minutes, until lightly browned. Cool completely.
  • Decrease oven temperature to 325º F.
  • In a stand mixer, cream the cream cheese until it's smooth using the whisk attachment. Add the sugar and lemon zest and mix together. Add the vanilla extract, cornstarch, and heavy cream and stir until combined. Add the eggs and yolks one at a time; mix each in before adding the next. Stir in the lemon juice. Pour the cheesecake filling into the spring form pan on top of the cooled crust. Wrap aluminum foil around the pan then bake in a water bath for 60-70 minutes. The outer edges should be set and the center will still jiggle a little when you move it. (The cake continues cooking after it's removed from the oven.)
  • Cool for 1 hour, then remove the spring form rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. You can garnish with the whipped cream and lemon slice, if you like.

Nutrition Facts : ServingSize 1 slice, Calories 473 kcal, Carbohydrate 37 g, Protein 11 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 511 mg, Fiber 1 g, Sugar 28 g

GOAT CHEESECAKE WITH VANILLA- MEYER LEMON MARMALADE



Goat Cheesecake With Vanilla- Meyer Lemon Marmalade image

This sounded like it would be a delicious cheesecake with a tart palate cleansing piquancy that would allow it to be served after a summer meal of Chesapeake steamed crabs & pickled shrimp. Mmmmm, summer is here! The cook time includes 140 minutes of chilling time as well so it is really not cooking forever! Please note I will chill this overnight to let the custard firm up & better develop its flavor. From an article on vanilla by Terra Brockman in Food & Drink, a weekly guide to enjoying eating from Tribune. Terra wrote, "Blackbird restaurant pastry chef Tim Dahl likes to use organic Bourbon vanilla from Singing Dog Vanilla, an Oregon firm, for this crustless cheesecake. The marmalade makes 2 1/2 cups; refrigerate for up to a week to use on toast, pancakes or waffles."

Provided by Busters friend

Categories     Cheesecake

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 13

6 meyer lemons (or 3 regular lemons)
1 cup water
1 cup sugar
3/4 cup light corn syrup
1 vanilla bean (split lengthwise, seeds scraped & reserved)
1/2 teaspoon salt
16 ounces cream cheese, softened
1 lb fresh goat cheese
2 1/4 cups sugar
32 ounces sour cream
1 teaspoon orange zest
2 vanilla beans (split lengthwise, seeds scraped & reserved)
6 eggs

Steps:

  • For the marmalade:.
  • Heat a medium saucepan of water to a boil over medium-high heat. While the water is heating, remove the zest from the lemons in strips; cut away any white pith from the lemons. Cut the lemons into segments. Add the lemon zest to the boiling water; cook 1 minute. Drain; set aside to cool. Cut into small pieces; set aside.
  • Combine the lemon segments, 1 cup water, sugar, corn syrup, vanilla bean pod, vanilla seeds and salt in the saucepan; add the reserved lemon zest. Heat to a simmer over medium-high heat. Cook at a simmer until thickened, about 40 minutes. Remove vanilla bean pod; discard. Set aside to cool, about 20 minutes. Refrigerate 2 hours.
  • For the cheesecake:.
  • Preheat the oven to 325 degrees.
  • Wrap a 9 to 10 inch springform pan with heavy-duty aluminum foil, folding the edges of 2 pieces of foil to gether if necessary to make a sheet large enough to enclose the springform bottom & sides (this keeps water from leaking into the pan while the custard is cooking).
  • Combine the cream cheese, goat cheese and sugar in a large bowl; beat with a mixer on low speed until just smooth.
  • Add the sour cream, orange water and vanilla seeds, mixing until fully combined.
  • Add the eggs, one at a time, beating after each addition.
  • Spoon mixture into a 9 1/2- to 10-inch springform pan.
  • Place pan inside a larger deep-rimmed pan.
  • Fill the larger pan halfway with hot water.
  • Bake until the cheesecake tests clean with an inserted knife, about 1 1/2 hours.
  • Cool; slice in wedges. Top each with about 1 tablespoons of the marmalade.

MEYER LEMON CHEESECAKE WITH CREAMY LEMON CURD



Meyer Lemon Cheesecake with Creamy Lemon Curd image

This luscious New York style Meyer lemon cheesecake is topped with a creamy and froth lemon curd that isn't too sweet or too tart!

Provided by Mackenzie Ryan

Categories     Dessert

Number Of Ingredients 19

1.5 cups graham cracker crumbs
6 Tablespoons melted butter
butter (for coating the pan)
2 pounds cream cheese (softened)
1 cup granulated sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup lemon juice
2 lemons (zested)
1 teaspoon pure vanilla extract
4 eggs
3 lemons (zested)
1 cup lemon juice
1/2 cup granulated sugar
4 eggs
4 egg yolks
8 Tablespoons unsalted butter
salt (to taste)

Steps:

  • Zest the lemons into a medium sized glass bowl and set a fine-mesh strainer on top.
  • Whisk the eggs, egg yolks and sugar in a small glass bowl that fits over a pot filled with a few inches of water. Bring it to a low simmer and place the bowl on top.
  • Whisk the eggs constantly, trying not to splash the mixture up onto the sides*. Whisk until mixture has thickened, coats the tines of the whisk, and reaches about 170°F.
  • Remove the lemon curd from heat and stir in butter one tablespoon at a time, stirring each time until fully incorporated.
  • Stir in the lemon juice and immediately transfer the mixture to the fine-mesh strainer. Strain into a bowl and let cool for at least 10 minutes before covering and transferring to the fridge to chill.
  • Preheat oven to 375°F.
  • Rub the inside of a 9-inch springform pan with butter until lightly coated. Stir together the graham crackers and melted butter and use the bottom of a measuring cup to press it into the bottom of the pan.*
  • Bake for 8-10 minutes or until fragrant and golden brown. Let cool completely.
  • Change the oven temperature to 350°F and set the wire rack into the lower third of the oven.
  • Place two long sheets of aluminum foil in a cross shape on your work surface. Wrap the foil up around the bottom edges of the springform pan to help prevent water from getting in.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese lowest speed you can until it is smooth. Add in the sugar. Beat in eggs one at a time, allowing each to fully incorporate before adding another.
  • Fold in vanilla, lemon juice, cornstarch, salt and sour cream and until combined.
  • Pour in the cheesecake filling into the cooled and prepared springform pan and use a rubber spatula to smooth out the top. Set inside of a baking dish and surround the pan with 1-2 inches of hot tap water. Place into the oven and bake for 55 - 60 minutes, or until the outside edges are firm but the center still slightly jiggles like jell-o.
  • Turn off the oven, crack the oven door and allow to cool in the oven for one hour.
  • Remove the cheesecake from the oven and water bath. Gently run a thin knife around the edges to release the cheesecake from the springform pan's ring, and then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours before the next step.
  • Just before serving, remove the cheesecake from the springform pan mold and use a small knife or offset spatula to top it with the chilled lemon curd. The cheesecake will stay good uncovered and refrigerated for up to 5 days.

Nutrition Facts : ServingSize 1 serving, Calories 743 kcal, Carbohydrate 52 g, Protein 13 g, Fat 56 g, SaturatedFat 31 g, Cholesterol 357 mg, Sodium 558 mg, Fiber 2 g, Sugar 38 g

Tips:

  • To achieve the perfect texture for your cheesecake, ensure that the cream cheese is completely smooth and free of lumps before combining it with the other ingredients.
  • Use high-quality ingredients, especially for the goat cheese and vanilla extract, to create a cheesecake with a rich and decadent flavor.
  • Do not overmix the batter, as this can cause the cheesecake to become dense and heavy. Mix just until the ingredients are well combined.
  • Bake the cheesecake in a water bath to create a moist and evenly cooked cheesecake. This technique also helps to prevent the cheesecake from cracking.
  • Allow the cheesecake to cool completely before serving. This will allow the flavors to develop and the texture to firm up.
  • Serve the cheesecake with vanilla-Meyer lemon marmalade, fresh berries, or a dollop of whipped cream for an extra special treat.

Conclusion:

In conclusion, this goat cheesecake with vanilla-Meyer lemon marmalade is an elegant and delicious dessert that is perfect for any occasion. The combination of the tangy goat cheese, sweet vanilla, and bright citrus flavors creates a truly unique and unforgettable cheesecake. This recipe is sure to impress your guests and leave them coming back for more.

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