Goat cheesecake

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 (such as montrachet)
2.00 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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