Name: New Orleans Goat Cheesecake
Ingredients: Softened butter; to coat pan; 1 c Graham cracker crumbs; 1/4 c Unsalted butter; melted; 2 lb Cream cheese; at room temperature; 1 1/2 c Sour cream; divided; 12 oz Soft goat cheese -; (1 1/2 cups); 2 lg Eggs; 2 c Sugar; 1 tb Vanilla extract; 2 tb Lime juice; 2 tb Honey

Matthew suffered martyrdom by being slain with a sword at a distant city of Ethiopia. Mark expired at Alexandria, after being cruelly dragged through the streets of that city. Luke was hanged upon an olive tree in the classic land of Greece. John was put in a cauldron of boiling oil, but escaped death in a miraculous manner, and was afterward banished to Patmos. Peter was crucified at Rome with his head downward. James, the Greater, was beheaded at Jerusalem. James, the Less, was thrown from a lofty pinnacle of the temple, and then beaten to death with a fuller’s club. Bartholomew was flayed alive. Andrew was bound to a cross, whence he preached to his persecutors until he died. Thomas was run through the body with a lance at Coromandel in the East Indies. Jude was shot to death with arrows. Matthais was first stoned and then beheaded. Barnabas of the Gentiles was stoned to death at Salonica. Paul, after various tortures and persecutions, was at length beheaded at Rome by the Emperor Nero.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	New Orleans	Essnce08	12	servings

INGREDIENTS

		Softened butter; to coat pan
1	c	Graham cracker crumbs
1/4	c	Unsalted butter; melted
2	lb	Cream cheese; at room temperature
1 1/2	c	Sour cream; divided
12	oz	Soft goat cheese -; (1 1/2 cups)
2	lg	Eggs
2	c	Sugar
1	tb	Vanilla extract
2	tb	Lime juice
2	tb	Honey

INSTRUCTIONS

Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan.
In a bowl combine the graham cracker crumbs and melted butter until
thoroughly blended, and press the mixture into the bottom of the springform
pan. In a mixer beat the cream cheese until smooth and creamy, about 5
minutes. Beat in 1 cup of the sour cream, goat cheese, eggs, and sugar,
continue beating for 4 minutes. Add vanilla and lime juice and beat until
incorporated. Pour the filling over the crust in the springform pan and
bake until brown and springy-firm, about 1 1/2 hours. Remove from the oven
and allow to cool to room temperature. Remove from the pan. In a small bowl
combine the remaining sour cream with the honey, and mix until smooth.
Spread on top of the cooled cake. This recipe yields 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2251 broadcast 08-06-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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