Lemon Goat Cheese Cheesecake
1/4 cup unsalted butter, plus 1 teaspoon (for greasing the pan)
8 ounces cookies (graham cracker,lemon,shortbread,vanilla wafers,or your favorite cookie)
1/2 teaspoon kosher salt, divided
10 ounces cream cheese,room temperature
3 eggs, room temperature
1/2 cup creme fraiche or sour cream
2 teaspoons firmly packed lemon zest (not strips,make sure it's very finely zested)
If desired-8 ounces cookies,enough to circle the cake-preferably the same kind you used for the crust
If desired-2 tablespoons of your favorite jam or honey (for gluing on cookies)
Heat oven to 350 degrees.Butter the interior of your springform pan. Cut a piece of parchment to fit the bottom of the pan and the sides. Press the parchment inside the pan. Place the butter for the crust in a medium-sized pan over medium heat.The butter will melt,sizzle,and foam up.Once it smells nutty and the noise stops,watch closely.Turn off the heat once the brown bits drop down to the bottom of the pan.Set aside. Pulverize your cookies in the food processor. Pulse in the brown butter and a 1/4 teaspoon of the salt.Press into the bottom and up 1 inch of the of the pan.Bake until just starting to brown (about 10 minutes).Remove from the oven to cool.Turn oven down to 300 degrees.
Place cream cheese and goat cheese in a bowl and beat until light and smooth (about 3 minutes).Scrape down the sides.Add the sugar and beat for another minute.Add the eggs one at a time ,scraping down between each addition.Add the remaining salt,creme fraiche,and lemon juice,and zest. Beat for 30 seconds. If you see any lumps,beat for another 30 seconds or so.
Pour into the crust in the prepared springform pan. (Some recipes tell you to wrap the bottom of the pan with foil, and to place it in a roasting pan with about 1 inch of water,to prevent the cake from cracking.) Bake for 40 minutes. Don't peek. Not even once. After 40 minutes,turn off the oven and open the door. Leave the the cake to cool for an hour, remove from the oven to cool completely. (Otherwise,the cake will sweat in the fridge.) Cover and place in the fridge for 8 hours or overnight.
Try to slide the cake off the bottom of the pan. If it won't budge,put it over a medium flame on the stove for a few seconds and /or use a spatula to loosen things up.
If desired, encircle the sides with the same cookies you used for the crust.You can use any kind of jam or honey to help them stick.
Eat immediately, or store in the fridge until serving--though be warned,the cookies might get a big stale the longer it sits.
P.S. When I decorated the wedding cake,I circled some layers with lavender sprigs.To hold them in place, I cut inch and a half pieces of rosemary and pushed them down in front of the sprig, about 3 inches apart. It is good to read online about which flowers are safe to use and which are toxic.There are youtube videos that show how to how to place flowers safely on a cake,such as wrapping the stem with floral tape. Soooo...If you are asked to do something that is outside of your comfort zone, give it some thought and maybe do it !! The Lord can help us do things that we didn't know or believe were possible !!
P.P.S. Brittany and her sister Ashley design and sell beautiful bohemian wedding dresses ! See their dresses and accessories on daughtersofsimone.com ! You can also see and read the creation story of Brittany and Jeff's wedding. Their sister Courtney,creates and directs cool children's adventure camps in the Santa Cruz-Monterey,Calif. areas ! Her web-site is www.ramblinadventureclub.com. I believe these photos were taken by friends and family.There may or may not be photos here by the wedding photographer www.featherlove.com.