Chèvre Cheesecake with Candied Meyer Lemon | culture: the word on cheese
This recipe is incredibly versatile and pairs beautifullywith most fruit, so feel free to switch it up seasonally.
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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
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