Lemon and Goat Cheese Cheesecake

Photo: flickr user kimberlykv

Ingredients

1 1/2 cups graham cracker crumbs

6 tablespoons ( ¾ stick) unsalted butter, melted

2 cups sugar

1/4 cup finely grated lemon zest

1 1/2 pounds soft, mild fresh goat cheese (such as Montrachet)

1 (8-ounce) package cream cheese

1/2 cup lemon juice

8 lrg eggs

Preparation

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 until combined. Press mixture into bottom of pan. Bake 8-10 minutes, until crust is set. Cool on wire rack.

Reduce oven to 325 degrees.

Process sugar and zest until zest is finely ground.

Beat goat cheese and cream cheese with electric mixer in medium bowl, beginning on low speed and increasing to medium-high, until light and fluffy.

Reduce speed to medium, add sugar mixture and lemon juice, beat until smooth, scraping side of bowl. Add 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 enough boiling water into the roasting pan to reach halfway up side of springform pan.

Bake about 1 1/2 hours, until center is almost set but still slightly jiggly.

Do not over-bake; cheesecake will firm as it cools. Remove roasting pan from oven and let cheesecake cool in water bath for 15 minutes. Remove from bath and cool on a wire rack. Remove foil. Refrigerate cheesecake in pan, loosely covered, for at least 8 hours or overnight.

Let cheesecake stand at room temperature for 20 minutes before serving.