The best delicious Goat Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Goat Cheesecake recipe today!
Hello my friends, this Goat Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Goat Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Goat Cheesecake.
What Makes This Goat Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Goat Cheesecake.
Ready to make this Goat Cheesecake Recipe? Let’s do it!
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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
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