New Orleans Goat Cheesecake

Recipe Ingredients

		Softened butter - to coat pan
1 cup	146g / 5.1oz	Graham cracker crumbs
1/4 cup	49g / 1.7oz	Unsalted butter - melted
2 lbs	908g / 32oz	Cream cheese - at room temperature
1 1/2 cups	355ml	Sour cream - divided
12 oz	340g	Soft goat cheese - (1 1/2 cups)
2 oz	56g	Eggs (large)
2 cups	396g / 13oz	Sugar
1 tablespoon	15ml	Vanilla extract
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Honey

Recipe Instructions

Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan.

In a bowl combine the graham cracker crumbs and melted butter until thoroughly blended, and press the mixture into the bottom of the springform pan.

In a mixer beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup of the sour cream, goat cheese, eggs, and sugar, continue beating for 4 minutes. Add vanilla and lime juice and beat until incorporated.

Pour the filling over the crust in the springform pan and bake until brown and springy-firm, about 1 1/2 hours. Remove from the oven and allow to cool to room temperature. Remove from the pan.

In a small bowl combine the remaining sour cream with the honey, and mix until smooth. Spread on top of the cooled cake.

This recipe yields 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2251 broadcast 08-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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