Goat Cheesecake with Fresh Lemon Curd and Berries

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too much filling for a 9" pan. make the full recipe but fill the pan 3/4 full, and use the remainder for cup cakes or a tart. double the number of eggs. cook it in a water bath (of course. cover it loosely for the first half of cooking. flavor is good, just needs the right techniques to allow it to set and keep the top from burning before it is cooked.

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Wow! This was a really, really good recipe. I did make some logistical revisions: I made half the recipe and used a 9x9 inch pyrex pan lined with parchment (hanging over the sides so it can be lifted out. I used lime juice, not lemon, and I didn't make any of the toppings.

I also baked it in a water bath for 45 minutes, not the 1.5 hours called for.

Chilled the cooked cheesecake in the dish for a few hours, then cut into bars.

Holy Moly! So good!

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I thought about giving this recipe one star, but I added the second because the batter was really quite delicious.

I followed the recipe exactly, and ended up with too much batter to easily fit in my 9" springform pan. Ok, no problem, I spooned some out. But then when I baked it, the top started getting very dark brown after only an hour. The center wasn't set yet, though, so I just put foil over it to keep it from browning more. No such luck. After an hour and a half, I pulled it out because it was minutes away from burning on top. The center was still soggy and not yet set. I had to throw it away, which was sad for something that had such a great flavour. It just didn't bake up well, alas. I'll have to keep looking for a good goat-cheese cheesecake recipe, I guess.

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This was the first cheese cake I ever made, and it was awesome :

Instead of using plain goat cheese, I used the one with a crust, making sure to remove the crust before mixing it in. This cheese is a little fatter, but also has a more pronounced taste.

In the end, I was surprised when I took the cake out of the oven. I was wondering how cooking such a liquid mixture would result in a solid cake. And it didn't. We ate it while it was still warm, and I put the leftovers in the fridge. The next day, the leftovers looked more like what I expected a cheese cake to look like.

Nonetheless, a warm cheese cake brings something very different to the table. I had burnt the top crust a bit (my oven's temperature isn't that easy to adjust, and scraped it off, and all my guest were begging me for the scrappings... we also had 2-3 helpings of the cake, with raspberries and blueberries.

Overall, it's a delicious recipe!