| 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
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