Goat Cheesecake With Vanilla- Meyer Lemon Marmalade

Total Time: 5 hrs 30 mins Preparation Time: 50 mins Cook Time: 4 hrs 40 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 for the marmalade:.
• 2 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 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.
• 3 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.
• 4 for the cheesecake:.
• 5 preheat the oven to 325 degrees.
• 6 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).
• 7 combine the cream cheese, goat cheese and sugar in a large bowl; beat with a mixer on low speed until just smooth.
• 8 add the sour cream, orange water and vanilla seeds, mixing until fully combined.
• 9 add the eggs, one at a time, beating after each addition.
• 10 spoon mixture into a 9 1/2- to 10-inch springform pan.
• 11 place pan inside a larger deep-rimmed pan.
• 12 fill the larger pan halfway with hot water.
• 13 bake until the cheesecake tests clean with an inserted knife, about 1 1/2 hours.
• 14 cool; slice in wedges. top each with about 1 tablespoons of the marmalade.