Chèvre Cheesecake with Candied Meyer Lemon | culture: the word on cheese

Ingredients

• ¾ cup all-purpose flour
• ¼ cup whole wheat flour
• 1/3 cup light brown sugar (loosely packed)
• ½ cup ground almonds (not super fine)
• ¼ teaspoon kosher salt
• 5 tablespoons melted butter
• 20 ounces fresh chèvre (room temp)
• 1 ½ cups sugar
• Zest of 2 lemons
• Seeds of 1 vanilla bean
• 1 teaspoon kosher salt
• 1 cup heavy cream
• 4 eggs
• 2 Meyer lemons (washed, sliced into thin half-moons and seeds removed)
• 1 ½ cups water