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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Phudoma Tamang
[email protected]I highly recommend this cheesecake recipe. It's sure to be a hit at your next party.
Blessing Mahlaba
[email protected]This cheesecake is amazing! It's the perfect balance of sweet and tangy.
Amie Cole
[email protected]I love this cheesecake! The goat cheese gives it a unique flavor that I really enjoy.
Zaid Alijutt
[email protected]This is my new favorite cheesecake recipe! It's so easy to make and always turns out delicious.
Gift Mubanga
[email protected]I've made this cheesecake several times and it always turns out perfectly. It's a great recipe for a special occasion.
Manhal School
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out well. The crust was soggy and the filling was curdled.
D Spenz
[email protected]Overall, I thought this cheesecake was just okay. I probably wouldn't make it again.
Mr Dade County 305
[email protected]The crust was a little too crumbly. I think I would have preferred a more solid crust.
Bodhe Sabeer
[email protected]The cheesecake was a little dense for my liking. I think I would have preferred a lighter texture.
Giddy Ekanem
[email protected]This cheesecake was a bit too tangy for my taste. I think I would have preferred a different type of cheese.
Pedro Ayomide
[email protected]I wasn't sure how I would like goat cheese in a cheesecake, but I was pleasantly surprised. The flavor was subtle and not at all overpowering. The marmalade was also a nice touch.
Preshbeatz
[email protected]I made this cheesecake for my family and they loved it. The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.
Marcov Santiago
[email protected]This cheesecake is amazing! The goat cheese gives it a unique flavor that I really enjoyed. The marmalade is also a great addition.
Thokizani Gumede
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was a little time-consuming to make, but it was definitely worth the effort.
Sujad Khan
[email protected]I'm not usually a fan of goat cheese, but this cheesecake changed my mind. The flavor was delicate and not at all overpowering. The marmalade was also delicious and added a nice citrusy flavor.
Lee Khoza
[email protected]This goat cheesecake was a hit at my dinner party! The subtle tang of the goat cheese paired perfectly with the sweet and tangy vanilla Meyer lemon marmalade. The texture was smooth and creamy, and the crust was the perfect balance of crunchy and cru