Goat cheesecake with fresh lemon curd and berries
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Goat cheesecake with fresh lemon curd and berries
  Goat    Lemon    Berries    Cheesecakes  
Last updated 6/12/2012 12:58:28 AM. Recipe ID 21236. Report a problem with this recipe.
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      Title: Goat cheesecake with fresh lemon curd and berries
 Categories: E.
      Yield: 4 Servings
 
      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
           Juice of one lime
      2 tb Grand Marnier
      2 c  Fresh lemon curd
      2 c  Macerated berries
 
  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
  




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Recipe ID 21236 (Apr 03, 2005)

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