| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
T |
Butter, plus 4 tablespoons |
|
|
butter melted |
| 1 |
c |
Graham cracker crumbs |
| 2 |
lb |
Cream cheese, at room |
|
|
temperature |
| 1 1/2 |
c |
Sour cream |
| 12 |
oz |
Goat cheese, at room |
|
|
temperature |
| 2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
T |
Pure vanilla extract |
|
|
One lime, Juice of |
| 2 |
T |
Grand Marnier |
| 2 |
c |
Fresh lemon curd |
| 2 |
c |
Macerated berries |
| 1 |
c |
Fresh lemon juice, about 16 |
|
|
lemons |
| 3/4 |
c |
Sugar |
| 8 |
|
Egg yolks |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA26 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. Yield: 16 slices 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. Yield: 1 1/2 to 2 cups
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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