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
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.
Yields
12 servings