GOAT CHEESECAKE WITH LEMON CURD AND RASPBERRIES (BY BIRD)
Make and share this Goat Cheesecake With Lemon Curd and Raspberries (By Bird) recipe from Food.com.
Provided by 2Bleu
Categories Cheesecake
Time 6h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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 ½ cups of Lemon Curd.
- CAKE: Preheat the oven to 350 degrees F. In a small mixing bowl, combine the 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, Goats cheese, and sugar 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 mixture into the prepared pan. Then place the pan into a waterbath. (a waterbath is a pan larger than the cake pan, filled with water half the height of the cake pan).
- Bake for 1.5 hours, or until the center reaches 147F with an instant read digital thermometer. Remove the cake pan from the larger pan and set aside to cool on a rack.
- Run a knife between the cake and the rim of the pan. Do not release the spring. Refrigerate a minimum of 4 hours.
- SAUCE: In a small bowl, whisk together the 1/2 cup sour cream and Grand Marnier. Spread over the top of the cake. Serve the cake with the lemon curd and some fresh raspberries.
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Jihat Khan
khanj@hotmail.comI'm very disappointed with this cheesecake.
gamemaster 376
g.3@aol.comThis cheesecake is way too expensive for what you get.
MN NAHID
m-nahid32@yahoo.comI would not recommend this recipe.
Abdul Karim
abdul-karim@gmail.comI'm not sure what I did wrong, but the cheesecake didn't turn out very well.
Raja Alii
alii-r@hotmail.comThe cheesecake didn't rise as much as I expected.
Fathima Fathima
f-fathima35@gmail.comI would have liked the cheesecake to be a bit creamier.
intkhab hassan
i45@gmail.comThe cheesecake was a little too tart for my taste, but I think that's just a personal preference.
Oishe Muni
o.muni66@hotmail.comI had some trouble getting the cheesecake out of the springform pan, but I was able to save it.
Lwazi Mdungela
ml@gmail.comThis cheesecake is a bit time-consuming to make, but it's worth the effort.
Ayesha Afrin
a.a40@yahoo.comI would definitely make this cheesecake again.
Badar Bhatti
badar.bhatti61@hotmail.comThis cheesecake is perfect for a special occasion.
Noobs
noobs@yahoo.comThe raspberries added a pop of color and freshness to the cheesecake.
Salmankhan France
s_france@yahoo.comI used a store-bought lemon curd, but I think it would be even better with homemade.
Theblackhorse Aicha
aicha-theblackhorse@hotmail.comThe goat cheese gave the cheesecake a unique and tangy flavor that I really enjoyed.
Patrick Mobley
mobley.p@hotmail.co.ukI've never made a cheesecake before, but this recipe was easy to follow and turned out beautifully.
Nitesh Pandit
p76@gmail.comThis goat cheesecake was a hit at my dinner party! The lemon curd and raspberries added a perfect balance of tart and sweet.