Lemon Curd Mascarpone and Goat Cheesecake

This is the best cheesecake I’ve ever had. If you’re a lemon lover you are in for a treat! The recipe came with an almond shortbread crust, but I prefer graham cracker crust with the goat cheese mascarpone cheesecake filling I do. I’ve listed both so you can choose what sounds the best. You will find the graham cracker crust recipe at the end.

Lemon Curd Mascarpone and Goat Cheesecake 

Almond shortbread crust

1/2 cup almond meal
1 cup flour
1/3 cup sugar
1/4 tsp salt
6 Tbsp Unsalted butter chilled and cubed
1 large egg yolk

Cheesecake Filling

7 oz. goat cheese (from a log)
7 1/2 oz. cream cheese or Mascarpone
1/4 cup + 2 T sugar
5 tsp heavy cream
1 tsp vanilla
1 Tbsp Meyer lemon juice
2 eggs separated

Lemon Curd Topping 
5 eggs
5 egg yolks
1 2/3 cup sugar
2 Tbsp Meyer lemon zest
Scant 1/2 cup Meyer lemon juice
1/3 cup regular lemon juice
4-6 oz. unsalted butter

For the Shortbread Crust

In a blender or food processor pulse the almond meal flour sugar and salt until the butter is broken up into pea size or smaller pieces. Gently stir in an egg yolk with a fork. The mixture should be crumbly still. Gently press crumbs into a large pie dish and bake at 375° for six minutes.

For the Cheesecake Filling

Combine the sugar and goat cheese on high for a minute. Add the cream cheese or the mascarpone cheese a little at a time until well mixed together. Add the heavy cream, vanilla, and lemon juice. Gently stir in the yolks and set aside.  In a separate bowl that as well cleaned with no residual grease, whip the egg whites until soft peaks form. Very gently fold the egg whites into the cheesecake filling, careful not to deflate all of those air bubbles in the egg whites. Pour the cheesecake filling into the cooked shortbread crust. Now bake at 350° for 30 to 35 minutes. The center of the cheesecake should still be just a little bit wobbly. Cool and refrigerate for at least three hours or overnight.

For the Lemon Curd

And a medium-size bowl whisk the eggs and yolks together. Add sugar and whisk together thoroughly. Add zest and lemon juice and pour into a heavy duty pot, stirring constantly over medium low heat. If you don’t have a pot like this, whisk in the bowl over a pot of boiling water for 5-10 minutes until the curd has thickened. Take off the heat and stir in the butter. Pour over the refrigerated cheese cake and bake at 300° for 15 minutes. You may not need all of the curd, but I like to make this much curd so that I can have a little bit extra to eat with a spoon before I pour it onto the cheesecake. It is that good!

Graham Cracker Crust

1 1/2 cups graham cracker crumbs fine and even (I use a vita mix blender or food processor)
3 Tbsp sugar
1/8 tsp salt
5 Tbsp unsalted butter melted

1. Combine graham cracker crumbs, sugar, and salt. Pour in the butter and stir together until the texture is like wet sand.

2. Press into a 9 inch springform pan. Bake at 325° for 8 to 10 minutes.