Lemon Chevre Cheesecake
A delicate, cheesecake for a special occasion... Mother's Day, for example. Guaranteed to leave a lovely citrus memory on the palate.
For a lighter version, using yogurt cheese in place of the Mascarpone will not detract from the flavor.
To make the crust:
In a food processor, combine pecans, brown sugar, crackers and nutmeg. Process until fine. Add the melted butter and continue to process until the mixture is moist and sticks to the sides of the processor bowl. Place the mixture in a 9 or 10 inch springform pan. Press the crust mixture evenly over the bottom and halfway up the sides. Set aside.
Preheat an over to 350 degrees F.
To make the filling:
Using a clean food processor bowl, process the chevre, mascarpone, lemon zest, eggs, granulated sugar and salt until smooth. Pour into the prepared springform pan. Place on a baking sheet to avoid drips.
Bake until the top springs back when lightly pressed, about 1 hour. Remove from the oven and place on a rack in the refrigerator to cool for at least an hour. When completely cool, remove the springform pan and transfer the cheesecake to a non-metallic serving plate.
Garnish with additional lemon zest, if desired.