Serves: Makes 8 to 10 servings
- 1 cup plus 2 tablespoons (4½ ounces) finely ground shortbread cookie crumbs
- 2 tablespoons (1 ounce) unsalted butter, melted
- 11 ounces fresh, mild goat cheese
- ²/³ cup (4¾ ounces) sugar
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- Sugared Flowers, for garnish
- Preheat the oven to 325°F and position an oven rack in the center. Lightly coat the pan with butter or high-heat canola-oil spray.
- Make the crust: Spoon about 2 tablespoons of crumbs into the prepared pan and rotate to coat the bottom and sides.They won't fill every spot on the pan, and may seem sparse-this is fine. Tap the excess crumbs into the medium bowl and add the remaining crumbs. Add the melted butter to the bowl and stir with a fork to blend until all the crumbs are evenly moistened. With a spatula, scrape the mixture into the pan. Press the crumbs into an even layer across the bottom (do not go up the sides). Bake the crust for 12 to 15 minutes, until set and lightly browned. Transfer to a rack to cool completely. Leave the oven on.
- Make the filling: Place the goat cheese and sugar in the bowl of the food processor and process until smooth and creamy, about 1 minute. Scrape down the bowl once with the spatula. Add the ricotta cheese and process until incorporated and smooth, 20 to 30 seconds, scraping down the bowl halfway through. Be sure there are no lumps left (you won't be able to smooth them out later). Add the eggs, egg yolks, vanilla, and orange and lemon zests and process until well blended, about 20 seconds. Scrape the mixture into the cooled crust.
- Bake the cheesecake: Set the cheesecake pan on the baking sheet (in case of leakage). Bake for 35 to 45 minutes, until the edge is set but the center still has a 1-inch-wide pool of liquid batter (it will firm up during cooling and chilling).
- Transfer the cheesecake to a cooling rack and immediately run a thin, flexible knife or spatula around the edge of the cake, gently pressing into the side of the pan to avoid gouging the cake. This will release the cake from the side of the pan and prevent cracking as it cools. Let the cheesecake cool completely, 1 to 2 hours. When cool, cover with plastic wrap and chill for at least 4 hours before serving.
- Unmold the cheesecake: Run a thin knife or spatula around the cake edge again, as described above. Pop the side off the pan. Use an icing spatula to loosen the bottom of the cake from the pan and then slide it off the pan bottom onto a cake cardboard or a serving plate. Garnish the cake with sugared flowers if desired.
- Serve the cheesecake: Cut the cheesecake into wedges with a thin, sharp knife, pulling the knife out at the bottom of the cake to keep the surface of the cake smooth and beautiful. Dip the knife in hot water and then wipe dry after each slice. Serve with a scattering of fresh berries or the fruit of your choice. Storing The cooled cheesecake can be covered with plastic wrap and refrigerated for up to 4 days.