Goat Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Graham cracker crumbs
4 tablespoons	60ml	Butter - melted
2 lbs	908g / 32oz	Cream cheese - at room temperature
1 1/2 cups	355ml	Sour cream - (12 oz)
1 1/2 cups	355ml	Creamy goat cheese - (12 oz) - at room temperature
		(such as Montrachet)
2		Eggs
2 cups	396g / 13oz	Sugar
1 tablespoon	15ml	Pure vanilla extract
2 tablespoons	30ml	Freshly-squeezed lime juice
2 tablespoons	30ml	Grand Marnier

Recipe Instructions

Heat oven to 350 degrees.

Mix graham cracker crumbs with butter in a small bowl until thoroughly blended; press crumbs firmly on bottom of a greased 9-inch springform pan with your fingers.

Beat cream cheese in a large bowl with an electric mixer until thick, smooth and creamy, about 5 minutes. Beat in 1 cup of the sour cream, the goat cheese, eggs and sugar, and continue beating until mixture is very smooth and creamy, 4 to 5 minutes. Beat in vanilla and lime juice until thoroughly incorporated, 2 minutes more.

Pour filling over crust and smooth top. Bake until filling is brown and springy-firm, about 1 1/2 hours. Remove from oven and allow to cool to room temperature. Refrigerate at least 6 hours or overnight.

Combine Grand Marnier with the remaining 1/2 cup sour cream in a small bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Spread on top of cooled cake.

Remove cheesecake from refrigerator about 2 hours before serving. To serve, cut cake in wedges with a warm knife.

This recipe yields 12 to 14 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-023 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.