GOAT CHEESE AND LEMON CHEESECAKE WITH HAZELNUT CRUST
The goat cheese gives this cheesecake a distinctive tang and a slightly savory edge. Use a mild-flavored goat cheese. Click here for information on toasting nuts. To skin the hazelnuts, simply place the warm toasted nuts in a clean dish towel and rub gently.
For crust, process generous ⅓ cup hazelnuts, toasted, skinned, and cooled, in food processor with sugar until finely ground and mixture resembles coarse cornmeal, about 30 seconds. Add cookies and process until mixture is finely and evenly ground, about 30 seconds. Reduce melted butter to 3 tablespoons. For filling, reduce cream cheese to 1 pound and beat 8 ounces room-temperature goat cheese with cream cheese in step 3. Omit salt.