Lemon-Goat Cheese Cheesecake

Yum!

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1 1/2 pounds soft, mild goat cheese
One 8-ounce package of cream cheese, softened
2 cups sugar
1/4 cup finely grated lemon zest
1/2 cup fresh lemon juice
8 large eggs

1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter the bottom and side of a 9-inch springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.

2. Stir the crumbs and the butter together with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake for 8 to 10 minutes, until the crust is set. Let cool on a wire rack. Reduce the oven temperature to 325 degrees F.

3. Beat the goat cheese and the cream cheese with an electric mixer in a medium bowl, beginning on low speed and increasing to medium-high, until light and fluffy. Reduce the speed to medium, add the sugar, lemon zest, and lemon juice, and beat until smooth, scraping down the side of the bowl. Add the eggs one at a time, beating well after each addition.

4. Wrap the outside of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and set it into the roasting pan. Place it in the oven, and carefully pour in enough boiling water to reach halfway up the side of the springform pan.

5. Bake for 1 hour and 30 to 40 minutes, until the center is almost set but still slightly jiggly. Do not overbake; the cheesecake will firm as it cools. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath and let cool on a wire rack. Remove the foil. Refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.

6. Run a table knife around the inside edge of the pan and remove the pan's side. Let the cheesecake stand at room temperature for20 minutes. Cut into wedges and serve.

Serves 10

adapted from Luscious Lemon Desserts by Lori Longbotham