This cake is a combination of a trifecta of influences:
– Endless browsing of Tartelette, which eventually led me to this delectable looking recipe.
– My diabetes diet, which allowed two Maria cookies per day, with a glass of milk, as dessert. I’d never heard of Maria cookies before. They’re sort of like graham crackers, in that they’re delicious but you can pretend they’re healthy.
– The endless bounty of citrus earlier this year, during which I constantly left the store with bags of beautiful lemons and oranges. And David Lebovitz’s unbelievably perfect, bright, and easy to make lemon curd.
Crush enough maria cookies to make 1 cup of crumbs. Don’t worry, graham crackers will do in a pinch. Stir together with 4T of melted butter and 1/4 cup of sugar… or less, if you’re using sweeter cookies. Press into the bottom of an 8″ round pan, going up slightly on the sides to form a shallow crater for the cheesecake. Bake the crust for five minutes at 325F.
Meanwhile, beat 3/4 cup sugar with 8 ounces of fresh goat cheese and 8 ounces of cream cheese. Add three large eggs, beating well after each addition. The batter should be smooth and creamy. Pour into the prepared crust. Bake at 300F about 20 minutes – it should still be slightly soft in the center.
Top with David Lebovitz’s lemon curd while still warm. Let cool before slicing.