set oven to 450, use 8×3 3/4″ round pan with removable bottom
From Bravetart book by Stella Parks
Graham Cracker Crust:
1 3/4 C graham cracker crumbe
2 T melted butter
1/8 t salt
Cheesecake filling:
2 pounds cream cheese (4 8oz packages)
1 C (8oz) fresh goat cheese (not precrumbled)
1 T lemon jiuce
1 t vanilla
1/4 t salt 1/2 as much if iodized
1/4 t orange flower water
2 C sugar (I used 1 1/2 C)
6 large egggs, straight from the fridge
3/4 C heavy cream
Wrap bottome of pan with foil before attaching the sides.
Lightly grease the pan.
Make the cheesecake filling:
Combine cream cheese, goat cheese, lemon juice, vanilla extract, salt and orange flower water in the bowl of a stand mixer fitted with a paddle attachement.
Mix on low speed until roughly combined, then increase to medium and beat until smooth, about 5 minutes; halfway through, pause to scrape the bowl and beater.
Reduce speed to medium-low, add sugar all at once, and mix until well combined.
Add the eggs and mix on low until well combined, then scrape the bowl and beater once more.
In a 1-qt stainless steel saucepan, bring the cream to a full boil. Add to batter while mixing on low; this healp to release any air pockets introduced in mixing. Use immediately, or refrigerate until needed- up to a week. Bring to room temp before baking.
Pour into the prepared pan and place on a baking sheet. Bake until the cheesecake puffs 1/2″ over the rim of the pan and is golden on top, about 20 minutes. If necessary, rotae the baking sheet half-way through baking to ensure even browning.
Turn off the oven and open the door to vent for 10 minutes. Close the door, set oven to 250, and continue baking until the outer edges of the cheesecake feel firm and the center registers 145 on a digital thermometer.
Cool cheesecake for 15 minutes, then run a thin knife aroun d the sides to loosen (this helps the cake settle evenly as it cools). Cool for an hour more, then cover and refrigerate until cold, at least 12 hours.
Unmolding the cheesecake:
Losen the sides of the cheesecake with a thin knife. For a spring-form pan, simply pop the latch and remove the sides. For a nonlatching pan, set on a large can of comatoes of similiar sized object and use both hands to carefully dtop the outer ring. For a solid cake apn, let stand in a few inches of scalding water until the pan feels warm. Drape the cake with plastic wrap and invert into a large flat plate. Remove the pan or the bottom of a two-piece pan, peel off the parchment, and invert onto a serving plate.
Cut with a long thin knife, pausing to clean the blade under hot running water between slices.
