Goat Cheese Cheesecake
Pair With: Champage or a Riesling Wine
Feeds: 12
Ingredients:
3 cups graham cracker crumbs, hand-crushed chunky
3/4 cup (11/3 sticks) unsalted butter, melted
Pie Crust
11/2 pounds cream cheese, room temperature
1 pound fresh goat chèvre, room temperature
1 pint sour cream
2 cups sugar
Juice of 1/2 large lemon
11/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
6 eggs
Recipe:
-Preheat oven to 350°F.
-In a mixer with a paddle attachment, blend all the ingredients, minus the eggs, until smooth. Then add one egg at a time, waiting until each egg incorporates fully into the mix before adding the next.
-Blend again until smooth, stopping the mixer every so often to scrape the sides and bottom of the bowl so that there are absolutely no lumps.
-Gently pour the mixture into the prepared crust. Place the pan in a larger pan and fill with enough water to come 1 inch up the sides of the springform pan.
-Bake in the oven for 11/4 hours, then turn the oven off. Do not open the oven door. Allow the cake to sit in the oven overnight, or at least 8 hours.
-Remove the cake and refrigerate or at least 6 hours.
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