"Hunger is the best sauce in the world."--Cervantes

New Orleans Goat Cheese Cake Recipe

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This recipe for New Orleans Goat Cheese Cake, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Thursday, August 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 T. (1/2 stick) unsalted butter, melted (1/4 cup), plus 1 tsp. unsalted butter, at room temperature
1 cup graham cracker crumbs
2 pounds cream cheese, at room temperature
1 1/2 cups sour cream
12 ounces ( 1 1/2 cups) soft goat cheese, such as Montrachet
2 large eggs
2 cups sugar
1 T. pure vanilla extract
2 T. freshly squeezed lemon juice
2 T. Grand Marnier

Directions:
Directions:
Preheat the oven to 350 degrees F. Grease the sides of a 9- inch springform pan.

In another bowl beat the cream cheese with an electric mixer until thick, smooth, and creamy for about 5 minutes. Beat in 1 cup of the sour cream, the goat cheese, eggs, and sugar, and continue beating until the mixture is very smooth and creamy,
for about 4 to 5 minutes. Add the vanilla and lime juice and beat until thoroughly incorporated, for about 2 minutes.

Pour the filling over the crust in the springform pan and bake until brown and spongy-firm, for about 1 1/2 hours. Remove from the oven and allow to cool to room temperature. If you refrigerate the cake, remove from the refrigerator and allow it to come to room temperature (about 2 hours) before serving. Run a knife around the perimeter and release the cake from the springform ring.

In a small bowl combine the Grand Marnier with the remaining 1/2 cup sour cream and beat with an electric mixer on medium speed until smooth and creamy, for about 2 minutes, Spread on top of the cooled cake.

To serve, cut wedges of the cheesecake with warm knife

Number Of Servings:
Number Of Servings:
One 9-inch cheesecake
Personal Notes:
Personal Notes:
To cut successfully, keep a tall glass of warm water at hand, and dip your knife in the water between slices.

 

 

 

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