Yield: 12 servings
|1 \N||softened butter; to coat pan|
|1.00 cup||graham cracker crumbs|
|¼ cup||unsalted butter; melted|
|2.00 pounds||cream cheese; at room temperature|
|1½ cup||sour cream; divided|
|12.00 ounce||soft goat cheese -; (1 1/2 cups)|
|1.00 tablespoon||vanilla extract|
|2.00 tablespoon||lime juice|
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 1½ 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2251 broadcast 08-06-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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