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Ingredientes
- 1 1/2 c. graham cracker crumbs
- 6 Tbsp. ( 3/4 stick) unsalted butter, melted
- 2 c. sugar
- 1/4 c. finely grated lemon zest
- 1 1/2 lb soft, mild fresh goat cheese (such as Montrachet)
- 1 x (8-oz) package cream cheese
- 1/2 c. lemon juice
- 8 lrg Large eggs
Direcciones
- Position rack in middle of oven and preheat to 350 degrees. Butter bottom and side of a 9 inch springform pan. Have a roasting pan ready. Boil water for water bath.
- Stir crumbs and butter with fork in medium bowl till combined. Press mix into bottom of pan. Bake 8-10 min, till crust is set. Cold on wire rack.
- Reduce oven to 325 degrees.
- Process sugar and zest till zest is finely grnd.
- Beat goat cheese and cream cheese with electric mixer in medium bowl, beginning on low speed and increasing to medium-high, till light and fluffy.
- Reduce speed to medium, add in sugar mix and lemon juice, beat till smooth, scraping side of bowl. Add in Large eggs one at a time, beating well after each addition.
- Wrap outside of springform pan with heavy-duty aluminum foil. Pour filling into pan and set it in roasting pan. Place in oven, and carefully pour sufficient boiling water into the roasting pan to reach halfway up side of springform pan.
- Bake about 1 1/2 hrs, till center is almost set but still slightly jiggly.
- Don't over-bake; cheesecake will hard as it cools. Remove roasting pan from oven and let cheesecake cold in water bath for 15 min. Remove from bath and cold on a wire rack. Remove foil. Chill cheesecake in pan, loosely covered, for at least 8 hrs or possibly overnight.
- Let cheesecake stand at room temperature for 20 min before serving.
