5 hrs 30 mins
4 hrs 40 mins
Buster's friend's Note:
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."
My Private Note
Units: US | Metric
- 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
- 1For the marmalade:.
- 2Heat 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.
- 3Combine 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.
- 4For the cheesecake:.
- 5Preheat the oven to 325 degrees.
- 6Wrap 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).
- 7Combine the cream cheese, goat cheese and sugar in a large bowl; beat with a mixer on low speed until just smooth.
- 8Add the sour cream, orange water and vanilla seeds, mixing until fully combined.
- 9Add the eggs, one at a time, beating after each addition.
- 10Spoon mixture into a 9 1/2- to 10-inch springform pan.
- 11Place pan inside a larger deep-rimmed pan.
- 12Fill the larger pan halfway with hot water.
- 13Bake until the cheesecake tests clean with an inserted knife, about 1 1/2 hours.
- 14Cool; slice in wedges. Top each with about 1 tablespoons of the marmalade.
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Nutritional Facts for Goat Cheesecake With Vanilla- Meyer Lemon Marmalade
Serving Size: 1 (318 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 759.1
- Calories from Fat 394
- Total Fat 43.8 g
- Saturated Fat 27.3 g
- Cholesterol 212.2 mg
- Sodium 495.1 mg
- Total Carbohydrate 80.0 g
- Dietary Fiber 1.1 g
- Sugars 62.2 g
- Protein 17.1 g
The following items or measurements are not included: