A mother-daughter conversation on food and cooking (mostly)

Wednesday, March 21, 2012

Lemon Goat Cheese Cheesecake

This is a modified version of a recipe from your Luscious Lemon Desserts book by Lori Longbotham, Mom. It was super tasty even on Day 1; I imagine Day 3 would be excellent. Not too sweet.

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.


  • 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.


  • 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.

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