Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1.00 cup | graham cracker crumbs |
| 4.00 tablespoon | butter; melted |
| 2.00 pounds | cream cheese; at room temperature |
| 1½ cup | sour cream -; (12 oz) |
| 1½ cup | creamy goat cheese - (12 oz); at room temperature |
| 1 \N | (such as montrachet) |
| 2.00 \N | eggs |
| 2.00 cup | sugar |
| 1.00 tablespoon | pure vanilla extract |
| 2.00 tablespoon | freshly-squeezed lime juice |
| 2.00 tablespoon | grand marnier |
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 1½ hours. Remove from oven and allow to cool to room temperature. Refrigerate at least 6 hours or overnight. Combine Grand Marnier with the remaining ½ 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-023 broadcast 01-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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