Ingredients
- 1 tablespoon butter, plus 4 tablespoons butter, melted
- 1 cup graham cracker crumbs
- 2 pounds cream cheese, at room temperature
- 1 1/2 cups sour cream
- 12 ounces Goat cheese, at room temperature
- 2 cups sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- Juice of one lime
- 2 tablespoons Grand Marnier
- 2 cups fresh lemon curd
- 2 cups macerated berries
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with the tablespoon of butter. In a small mixing bowl, combine the butter and graham cracker crumbs together. Press the crustinto 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 full incorporated and smooth. Pour the batter into the prepared pan. Bake the cake for about 1 1/2 hours or until the center is set. 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
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By frankrm_12659005
charlottesville, 86
on February 14, 2010
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too much filling for a 9" pan. make the full recipe but fill the pan 3/4 full, and use the remainder for cup cakes or a tart. double the number of eggs. cook it in a water bath (of course. cover it loosely for the first half of cooking. flavor is good, just needs the right techniques to allow it to set and keep the top from burning before it is cooked.
By jnfisher01_1108672
Bala Cynwyd, PA
on August 09, 2007
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Wow! This was a really, really good recipe. I did make some logistical revisions: I made half the recipe and used a 9x9 inch pyrex pan lined with parchment (hanging over the sides so it can be lifted out. I used lime juice, not lemon, and I didn't make any of the toppings.
I also baked it in a water bath for 45 minutes, not the 1.5 hours called for.
Chilled the cooked cheesecake in the dish for a few hours, then cut into bars.
Holy Moly! So good!
By stellamaris44_7...
Somerville, MA
on April 30, 2007
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I thought about giving this recipe one star, but I added the second because the batter was really quite delicious.
I followed the recipe exactly, and ended up with too much batter to easily fit in my 9" springform pan. Ok, no problem, I spooned some out. But then when I baked it, the top started getting very dark brown after only an hour. The center wasn't set yet, though, so I just put foil over it to keep it from browning more. No such luck. After an hour and a half, I pulled it out because it was minutes away from burning on top. The center was still soggy and not yet set. I had to throw it away, which was sad for something that had such a great flavour. It just didn't bake up well, alas. I'll have to keep looking for a good goat-cheese cheesecake recipe, I guess.
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