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1 tb Butter; plus 4 tablespoons
-butter, melted
1 c Graham cracker crumbs
2 lb Cream cheese; at room
-temperature
1 1/2 c Sour cream
12 oz Goat cheese; at room
-temperature
2 c Sugar
2 Eggs
1 tb Pure vanilla extract
One lime ; Juice of
2 tb Grand Marnier
2 c Fresh lemon curd
2 c Macerated berries
FRESH LEMON CURD
1 c Fresh lemon juice; about 16
-lemons
3/4 c Sugar
8 Egg yolks
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Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with the
tablespoon of butter. In a small mixing bowl, combine the butter and graham
cracker crumbs together. Press the crustinto 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 full 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. 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.
Yield: 16 slices
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.
Yield: 1 1/2 to 2 cups
Yields
1 Servings
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