A tangy yet surprisingly light dessert for cheescake fans.
4 large eggs
1 cup sugar
Pinch kosher salt
4 tbsp unsalted butter
2 tbsp heavy cream
6 oz. almond biscotti, broken into pieces
2 tbsp sugar, plus 1 cup
4 tbsp unsalted butter, melted
1 lb. Neufchâtel cheese
8 oz. fresh goat cheese
4 large eggs, lightly beaten
1/2 tsp pure vanilla extract
1 cup sour cream
Step 1. To make the lemon curd, finely grate 1 tbsp zest from the lemons, then squeeze 1/2 cup juice. In a nonreactive saucepan, whisk together the lemon zest and juice, eggs, sugar, and salt. Cook over medium-low heat, whisking constantly, until the mixture turns bright yellow and is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let it boil. Remove from the heat, and whisk in the butter and cream. Strain through a fine-mesh sieve into a bowl. Refrigerate until ready to use.
Step 2. Preheat the oven to 325°F. To make the cheesecake, in a food processor, finely grind the biscotti. Add the 2 tbsp sugar, the melted butter, and a pinch of salt and pulse until the mixture resembles wet sand.
Transfer to a 9" springform pan and press into the bottom and slightly up the sides. Bake until the crust is lightly golden, 10-12 minutes. Let cool, then wrap the outside of the pan with a large sheet of foil.
Step 3. In the bowl of a stand mixer, beat the cheeses on medium-high speed until light and creamy, about 4 minutes. Beat in the 1 cup sugar and 1/4 tsp salt until blended, about 2 minutes. Slowly pour in the eggs and vanilla, beating constantly. Add the sour cream and continue beating until the mixture is light and fluffy, about 1 minute.
Step 4. Pour the filling into the crust and spread evenly. Place the pan in a large roasting pan. Transfer the roasting pan to the oven and pour in 1 inch" of very hot water. Bake the cheesecake until just set and a toothpick inserted into the center comes out clean,1 - 1 1/4 hours. (Check after 30 minutes and add
more hot water to the pan if needed.) Let the cheesecake cool in the water bath on a wire rack for 1 hour. Remove the foil, then cover the cheesecake with plastic wrap and refrigerate for at least 1 hour. Spread the lemon curd on the cheesecake. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Step 5. To serve, remove the pan sides, transfer the cheesecake to a platter, and cut into wedges.
Serves 8 - 10.
Reprinted with permission from Dessert of the Day (2013 WeldonOwen.)
See more recipes from Dessert of the Day.