Title: New Orleans Goat Cheesecake
Categories: Essnce08
Yield: 12 servings

Softened butter; to coat pan
1 c Graham cracker crumbs
1/4 c Unsalted butter; melted
2 lb Cream cheese; at room
-temperature
1 1/2 c Sour cream; divided
12 oz Soft goat cheese -; (1 1/2
-cups)
2 lg Eggs
2 c Sugar
1 tb Vanilla extract
2 tb Lime juice
2 tb Honey

Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan.
In a bowl combine the graham cracker crumbs and melted butter until
thoroughly blended, and press the mixture into the bottom of the springform
pan. In a mixer beat the cream cheese until smooth and creamy, about 5
minutes. Beat in 1 cup of the sour cream, goat cheese, eggs, and sugar,
continue beating for 4 minutes. Add vanilla and lime juice and beat until
incorporated. Pour the filling over the crust in the springform pan and
bake until brown and springy-firm, about 1 1/2 hours. Remove from the oven
and allow to cool to room temperature. Remove from the pan. In a small bowl
combine the remaining sour cream with the honey, and mix until smooth.
Spread on top of the cooled cake. This recipe yields 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2251 broadcast 08-06-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-26-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.