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Prep 50 mins
Cook 4 hrs 40 mins
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."
- 6 meyer lemons (or 3 regular lemons)
- 1 cup water
- 1 cup sugar
- 3⁄4 cup light corn syrup
- 1 vanilla bean (split lengthwise, seeds scraped & reserved)
- 1⁄2 teaspoon salt
- 16 ounces cream cheese, softened
- 1 lb fresh goat cheese
- 2 1⁄4 cups sugar
- 32 ounces sour cream
- 1 teaspoon orange zest
- 2 vanilla beans (split lengthwise, seeds scraped & reserved)
- 6 eggs
- 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.