Page 207 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Bake the crust for 20 minutes, or until it is ever-so-slightly golden
brown. Set it aside while you make the cheesecake batter. Reduce

the oven temperature to 275°F (135°C).
3
. In the bowl of a stand mixer fitted with the paddle attachment, beat
the cream cheese, chèvre, and sugar until smooth. Add the eggs

and yolks one at a time. Scrape down the sides of the bowl and
beat until the eggs and the cream cheese are fully incorporated.
Add the flour, salt, lemon zest and juice, and beat until just
combined.