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Goat Cheesecake With Fresh Lemon Curd And
Berries
1
4
1
2
1
1
2
2
1
Tablespoon Butter; plus
Tablespoon Butter; melted
Cup Graham cracker crumbs
Pound Cream cheese; room temperature
−1/2 Cup Sour cream
2 Ounce Goat cheese; room temperature
Cup Sugar
Eggs
Tablespoon Pure vanilla extract
Juice of one lime
2
2
Tablespoon Grand Marnier
Cup Macerated berries; for serving
FRESH LEMON CURD
1
3
8
Cup Fresh lemon juice; about 16 lemons
/4 Cup Sugar
Egg yolks
Preheat the oven to 350 degrees. Grease a 9−inch springform pan with the
tablespoon of butter. In a small mixing bowl, combine the melted butter and
graham cracker crumbs together. Press the crust into the bottom of the
prepared pan. In an electric mixer, beat the cream cheese until smooth and
creamy, about 5 minutes. Beat in 1 cup sour cream, goat s cheese, and sugar.
Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of
the bowl occasionally. Beat in the eggs, one at a time. Add the vanilla and
lime juice and continue to beat until the batter is fully incorporated and
smooth. Pour the batter into the prepared pan. Bake the cake for about 1 1/2
hours or until the center is set. For the fresh lemon curd: In a double
boiler, over medium heat, whisk all the ingredients together. Cook the sauce
until thick, about 10 to 12 minutes, stirring constantly. Remove from the
heat and cool. Makes about 1 1/2 to 2 cups. Remove the cake from the oven
and cool completely on a wire rack. Run a knife around the sides of the pan
and remove the cake from the springform. In a small bowl, whisk together the
remaining sour cream and Grand Marnier. Spread the mixture over the top of
the cake. Using a hot knife, slice the cake into 16 slices, wiping the knife
after each cut. Serve the cake with the lemon curd and macerated berries.
This recipe yields 16 servings.
Goat Cheesecake With Fresh Lemon Curd And Berries
312
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