| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce05 | 12 | servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 4 | tb | Butter; melted |
| 2 | lb | Cream cheese; at room temperature |
| 1 1/2 | c | Sour cream -; (12 oz) |
| 1 1/2 | c | Creamy goat cheese – (12 oz); at room temperature |
| (such as Montrachet) | ||
| 2 | Eggs | |
| 2 | c | Sugar |
| 1 | tb | Pure vanilla extract |
| 2 | tb | Freshly-squeezed lime juice |
| 2 | tb | Grand Marnier |
INSTRUCTIONS
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 1 1/2 hours. Remove from oven and allow to cool to room temperature. Refrigerate at least 6 hours or overnight. Combine 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, 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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