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Want to try something different? If you love goat cheese, this might be a "different" you'd enjoy. Definitely not for the squeamish (and lactose intolerant), but easy to make and, for some, easy to eat!
Ingredients
- 1 cup (80 grams) graham cracker crumbs
- 4 tablespoons (60 grams) butter, melted
- 2 pounds (900 grams) cream cheese, at room temperature
- 1 1/2 cups (350 grams, 12 oz) sour cream
- 1 1/2 cups (400 grams, 12 oz) creamy goat cheese, at room temperature
- 2 eggs
- 2 cups (400 grams) sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons freshly-squeezed lime juice
- 2 tablespoons Grand Marnier
Steps
Preheat oven to 350 degrees F (180 degrees C).
Mix the graham cracker crumbs with butter in a small bowl until thoroughly blended. Press crumbs firmly on bottom of a greased 9-inch spring form pan with your fingers.
Beat the cream cheese in a large bowl with an electric mixer until thick, smooth and creamy. This will take around 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. This will take 4 to 5 minutes.
Beat in vanilla and lime juice until thoroughly mixed together and then for another 2 minutes.
Pour filling over crust and smooth top.
Bake until filling is brown and springy-firm, about 1 1/2 hours.
Remove from oven and allow to cool to room temperature.
Refrigerate at least 6 hours.
Combine the Grand Marnier with the remaining 1/2 cup sour cream in a small bowl and beat with an electric mixer on medium speed until smooth and creamy. This will take about 2 minutes.
Spread on top of cooled cake.
Remove cheesecake from refrigerator 2 hours before serving. To serve, cut cake in wedges with a warm knife.Advertisement
Expert Q&A
References
- This recipe and many others can be found at Foodista.Com, another Creative Commons site.
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