Three Cheesecake

Just as we were starting to lose faith in Martha.

Ingredients

For the crust:

• cooking spray
• 1 & 1/3 cups crushed cinnamon graham crackers
• 2 tbsp unsalted butter, melted
  

For the filling:

• 1 cup sour cream, room temperature
• 2/3 cup sugar
• 4 oz mascarpone cheese, room temp
• 4 oz cream cheese, room temp
• 2 oz soft goat cheese, room temp
• 3/4 tsp vanilla extract
• 1/4 tsp lemon zest
• 1 cup heavy cream

Make the crust the way you normally would. Coat a 9" springform pan with cooking spray and line the bottom with parchment paper. Crush the graham crackers in a food processor, adding the butter slowly. Press the mixture into the bottom of the pan. Refrigerate while you make the filling.
Beat the sour cream, 1/3 cup of the sugar, the cheeses, vanilla, and lemon with an egg-beater on medium speed until very smooth, about 4 minutes. DO NOT pass through a sieve at this step. MARTHA. Add the heavy cream and the other 1/3 cup sugar and beat on medium until medium peaks form.
Spread evenly over the crust. Smooth top and freeze until firm, about 2 hours. Move to the refrigerator for about 45 minutes about serving.
Can be topped with fruit compote of your choosing.

Thoughts: Hot damn. This is the best cheesecake I have eaten. Dan agrees. The goat cheese really does good things here. The only thing I would do differently is add more butter to the crust. There wasn't nearly enough to make the crust adhere properly, so it sort of crumbled away when you cut a slice. But that's easily remediable. We would maybe double the amount of butter in the crust to 4 tbsp. It's also a little tricky to move the cake from the freezer to the fridge, and then back to the freezer. You have to remember to let it thaw a little before you eat it, otherwise it just sort of tastes like the freezer. But I don't think you can just leave it in the fridge 24/7, because it's no-bake and it might de-constitute itself or something. All in all, this is hella easy to make and hella delicious.

Disaster Index: 1/10, even with the imperfect crust