The original recipe would have made a very tall cheesecake; I split it more or less in half to make it more reasonable. It served about 12.
Crust:
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted butter
Preheat oven to 350. Mix together butter and crumbs. Press into pan. (I used a regular nonstick deep cake pan, which worked fine. Springform would be good too.) Bake for 10 minutes an set aside to cool.
Put a dry deep pan in the oven and turn it down to 325.
Filling:
- 1 cup sugar
- 1/8 cup or more lemon zest (I used the zest from 3 lemons.)
Mix together, or pulse in food processor. Set aside.
- 11 ounces goat cheese
- 1 package cream cheese
- ½ teaspoon vanilla
- ¼ cup fresh lemon juice
- 4 eggs
Beat the cheese together until fluffy. Add the sugar mixture, vanilla and lemon juice and beat until smooth. Add the eggs one at a time, beating well after each. Scrape into pan. Pour boiling water into pan to come halfway up the side of the cheesecake pan. Bake for an hour and a half.
My regular New York cheesecake recipe doesn’t use a water bath, and I may try this without one next time, reducing the heat accordingly.
