Recipe courtesy of Emeril Lagasse
Print
Yield:
16 slices
Level:
Easy

Ingredients

  • 1 tablespoon butter, plus 4 tablespoons butter, melted
  • 1 cup graham cracker crumbs
  • 2 pounds cream cheese, at room temperature
  • 1 1/2 cups sour cream
  • 12 ounces Goat cheese, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • Juice of one lime
  • 2 tablespoons Grand Marnier
  • 2 cups fresh lemon curd
  • 2 cups macerated berries

Directions

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.

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