GOAT CHEESECAKE WITH VANILLA- MEYER LEMON MARMALADE
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
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.
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Michael Mwalukasa
[email protected]Perfect for a special occasion!
Andy Miv
[email protected]Will definitely make again!
Kesharia Ebanks
[email protected]Delicious!
Hamza Umar
[email protected]This cheesecake is a great way to use up leftover goat cheese. It is also a very easy recipe to make.
Kiu Btau
[email protected]This cheesecake was a bit too sweet for my taste, but the Meyer lemon marmalade was delicious. I would recommend using less sugar in the cheesecake filling.
Alex McCoy
[email protected]I love the tangy flavor of the goat cheese in this cheesecake. The Meyer lemon marmalade is also a great addition. The crust is perfect.
Hashim Ashraf
[email protected]This is a great recipe for a special occasion. The cheesecake was creamy and smooth, and the Meyer lemon marmalade was the perfect topping. I would definitely recommend this recipe.
Jisun khan
[email protected]This cheesecake is amazing! The goat cheese and Meyer lemon marmalade are a perfect combination. The crust is also very good. I will definitely be making this again.
Scott Kirby
[email protected]The cheesecake was a bit too dense for my taste, but the flavor was good. I would recommend using a different crust recipe.
Queen Lisa Allen Reese
[email protected]This is a unique and delicious cheesecake recipe. The goat cheese gives it a tangy flavor that pairs well with the sweetness of the Meyer lemon marmalade. The crust is also very good.
Andjela leotina Bicaj
[email protected]I love the combination of the goat cheese and the Meyer lemon marmalade. The cheesecake was creamy and rich, and the crust was perfect. I will definitely be making this again!
amailanuradha Wijithaweeru
[email protected]The cheesecake was a bit too tangy for my taste, but the Meyer lemon marmalade was delicious. I would recommend using less lemon juice in the cheesecake filling.
James Matyjasik
[email protected]This is a great recipe! The cheesecake was creamy and rich, and the Meyer lemon marmalade was the perfect topping. I will definitely be making this again.
jazlan saqlain
[email protected]I made this cheesecake for a party and it was a hit! Everyone loved the unique flavor combination of the goat cheese and Meyer lemon marmalade. The crust was also very good.
Jihad Miah
[email protected]This cheesecake was easy to make and turned out delicious! The Meyer lemon marmalade was a perfect complement to the goat cheese. I would definitely recommend this recipe.
Jimmie Makini
[email protected]The cheesecake was creamy and smooth. I loved the tangy Meyer lemon marmalade. The crust was nice and flaky. Would recommend!
Ruth Siphesihle
[email protected]This goat cheesecake with vanilla Meyer lemon marmalade was a delightful surprise! The tangy citrus flavor of the marmalade paired perfectly with the creamy, tangy goat cheese. The crust was the perfect balance of sweetness and crunch. I will definit