Goat cheesecake with fresh lemon curd & berries
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | butter; plus |
| 4.00 | tablespoon | butter; melted |
| 1.00 | cup | graham cracker crumbs |
| 2.00 | pounds | cream cheese; room temperature |
| 1½ | cup | sour cream |
| 12.00 | ounce | goat cheese; room temperature |
| 2.00 | cup | sugar |
| 2.00 | eggs | |
| 1.00 | tablespoon | pure vanilla extract |
| 1 | juice of one lime | |
| 2.00 | tablespoon | grand marnier |
| 2.00 | cup | macerated berries; for serving |
| 1 | === fresh lemon curd === | |
| 1.00 | cup | fresh lemon juice; about 16 lemons |
| ¾ | cup | sugar |
| 8.00 | egg yolks | |
Directions
Preheat the oven to 350 degrees. Grease a 9-inch springform pan with the tablespoon of butter. In a small mixing bowl, combine the melted butter and graham cracker crumbs together. Press the crust into 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 fully incorporated and smooth.
Pour the batter into the prepared pan. Bake the cake for about 1½ hours or until the center is set. For the fresh lemon curd: In a double boiler, over medium heat, whisk all the ingredients together.
Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Makes about 1 ½ to 2 cups. 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. This recipe yields 16 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A26 broadcast 03-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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