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1
For the marmalade:
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2
Heat a medium saucepan of water to a boil over medium-high heat. While the water is heating, remove the zest from the lemons in strips; cut away any white pith from the lemons. Cut the lemons into segments. Add the lemon zest to the boiling water; cook 1 minute. Drain; set aside to cool. Cut into small pieces; set aside.
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3
Combine the lemon segments, 1 cup water, sugar, corn syrup, vanilla bean pod, vanilla seeds and salt in the saucepan; add the reserved lemon zest. Heat to a simmer over medium-high heat. Cook at a simmer until thickened, about 40 minutes. Remove vanilla bean pod; discard. Set aside to cool, about 20 minutes. Refrigerate 2 hours.
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4
For the cheesecake:
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5
Preheat the oven to 325 degrees.
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6
Wrap a 9 to 10 inch springform pan with heavy-duty aluminum foil, folding the edges of 2 pieces of foil to gether if necessary to make a sheet large enough to enclose the springform bottom & sides (this keeps water from leaking into the pan while the custard is cooking).
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7
Combine the cream cheese, goat cheese and sugar in a large bowl; beat with a mixer on low speed until just smooth.
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8
Add the sour cream, orange water and vanilla seeds, mixing until fully combined.
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9
Add the eggs, one at a time, beating after each addition.
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10
Spoon mixture into a 9 1/2- to 10-inch springform pan.
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11
Place pan inside a larger deep-rimmed pan.
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12
Fill the larger pan halfway with hot water.
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13
Bake until the cheesecake tests clean with an inserted knife, about 1 1/2 hours.
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14
Cool; slice in wedges. Top each with about 1 tablespoons of the marmalade.
