Ingredients for Goat Cheesecake With Lemon Curd And Raspberries By Bird
- Fresh Lemon Juice
- 1 1/2 cups granulated sugar
- Egg Yolks
- 1/4 cup unsalted butter (melted)
- 1 1/2 cups graham cracker crumbs
- 2 (8 ounce) packages cream cheese
- 1 cup sour cream
- Goat Cheese
- 4 large eggs
- Vanilla Extract
- 1 tablespoon lime juice
- 2 tablespoons Grand Marnier (or other orange liqueur)
- Raspberries
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How to Make Goat Cheesecake With Lemon Curd And Raspberries By Bird
- **Lemon Curd:**
- In a double boiler over medium heat, whisk together: 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1/2 cup fresh lemon juice, and 4 large egg yolks.
- Cook, whisking constantly, until the curd thickens (about 10-12 minutes).
- Remove from heat and strain through a fine-mesh sieve into a bowl. Stir in 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, until melted and smooth.
- Cover the surface with plastic wrap to prevent a skin from forming and let cool completely. This makes approximately 1 1/2 cups of lemon curd.
- **Cheesecake:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup melted unsalted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat 2 (8 ounce) packages cream cheese until smooth and creamy (about 5 minutes).
- Beat in 1 cup sour cream, 8 ounces goat cheese, and 1 1/2 cups granulated sugar until smooth (about 2-3 minutes). Scrape down the sides of the bowl occasionally.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 tablespoon lime juice until fully incorporated.
- Pour batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 1 hour and 30 minutes, or until the center reaches 147°F (64°C) on an instant-read thermometer.
- Remove from oven and let cool completely on a wire rack.
- Run a knife around the edge of the cheesecake to loosen it from the pan. Refrigerate for at least 4 hours before serving.
- **Raspberry Sauce:**
- In a small bowl, whisk together 1/2 cup sour cream and 2 tablespoons Grand Marnier (or other orange liqueur).
- Spread over the top of the chilled cheesecake.
- Garnish with fresh raspberries and lemon curd before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
168g
Fat
152g
Carbs
17g
