I used Ina's curd method: pulse the sugar with the zest in a food processor, creaming the butter and sugar, adding the eggs and juice, and heating for 10 minutes to thicken, and running through a sieve for a creamy curd. Easy 20 minute process with a few hours of setting up in the fridge and no slow butter addition. You can do the double boiler (pot with boiling water and the curd in a bowl on top) but I just cook it on very low heat with my gas stove because I feel like I can control the heat. I've never had any scrambled eggs come out in the sieve this way, just an embarrassing egg shell piece (oops).
For the cheesecake, I wanted to try something different. On a whim, I googled goat cheese cheesecake and came upon Anne Burrell's recipe. Intrigued, I made a half batch to see the effect of goat cheese and sour cream. As a person who has long used mayo in her cheesecakes (Baby Nutella Cheesecakes), I don't know why I was nervous! But the end product was SO GOOD, tangy from the goat cheese, fluffy, and only a little sweet, my favorite kind of dessert.
Be sure to bring the ingredients to room temperature before beginning to ensure the fluffy texture. Made in my recently replaced cupcake pans, it makes about 16 cupcake sized cheesecakes perfect for spring and summer parties!
Goat Cheese Cheesecake with Grapefruit Curd Topping
Adapted from Ina Garten and Anne Burrell
1 grapefruit, zest and juice (about 1/2 cup)
1 1/2 cups sugar
1/4 lb (1 stick) unsalted butter
4 large eggs
pinch of salt
Graham Cracker Crust
1 package of graham crackers (8 crackers)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
pinch of salt
Goat Cheese Cheesecake
1 8 oz package of cream cheese
1 5 oz log of goat cheese
6 oz of sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
pinch of salt
First, make the curd. Zest the grapefruit and process with the sugar for 2-3 minutes in your food processor.
Cream the (room temperature) butter with the zest-scented sugar, until the butter takes on a lighter color.
Add the eggs, one at a time.
Add the salt and 1/2 cup grapefruit juice, quickly move to the stove and start to cook over low heat. Don't worry if it looks separated, it will come together!
Cook for ten minutes to thicken. Pour through a sieve to ensure a silky texture with no lumps.
While the curd is setting up in the fridge with plastic wrap over the surface, begin to prepare the cheesecakes by preheating the oven to 350 F. Make the crust by crushing the graham crackers with the sugar in the food processor.
Combine with salt and melted butter to get a loose crumb. Put 1 tablespoon in each cupcake liner, pat down, and bake at 350 F for 5 minutes.
While the crusts are cooling, make the cheesecake filling. Begin by whipping the cream cheese, goat cheese, and sour cream together.
Add the sugar. Then add the eggs on at a time followed by the zest, vanilla extract, and salt.
Use a large ziptop bag to mete out the cheesecake mixture, about 3/4 full in the liners.
Bake for 18-20 minutes at 350 F, until the middles are just set.
Let set up in the fridge for at least 4 hours before assembling. Top with 1/2 teaspoon of the set grapefruit curd and serve. Enjoy!