| 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
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