Goat cheesecake with fresh lemon curd and berries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter, plus 4 tablespoons |
| Butter, melted | ||
| 1 | cup | Graham cracker crumbs |
| 2 | pounds | Cream cheese, at room |
| Temperature | ||
| 1½ | cup | Sour cream |
| 12 | ounces | Goat cheese, at room |
| Temperature | ||
| 2 | cups | Sugar |
| 2 | Eggs | |
| 1 | tablespoon | Pure vanilla extract |
| Juice of one lime | ||
| 2 | tablespoons | Grand Marnier |
| 2 | cups | Fresh lemon curd |
| 2 | cups | Macerated berries |
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with the tablespoon of butter. In a small mixing bowl, combine the butter and graham cracker crumbs together. Press the crustinto the bottom of the prepared pan. In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, Goat=s cheese, and sugar. Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally. Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is full incorporated and smooth.
Pour the batter into the prepared pan. Bake the cake for about 1½ hours or until the center is set. Remove the cake from the oven and cool completely on a wire rack. Run a knife around the sides of the pan and remove the cake from the springform. In a small bowl, whisk together the remaining sour cream and Grand Marnier. Spread the mixture over the top of the cake. Using a hot knife, slice the cake into 16 slices, wiping the knife after each cut. Serve the cake with the lemon curd and macerated berries.
Yield: 16 slices
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