Anita’s Goat Cheesecake
Yield:
Two 9″ cheesecakes
Ingredients:
2 premade 9″ graham cracker crusts
2 pounds Juniper Grove Farm Fromage, at room temperature
1 cup sour cream
2 large eggs
2 cups sugar
1 tablespoon pure vanilla extract
2 tablespoons freshly squeezed lime juice
Preheat oven to 350º F.
In a bowl beat goat cheese with an electric mixer until thick, smooth, and creamy for about 5 minutes. Beat in sour cream, eggs, and sugar, and continue beating until mixture is very smooth and creamy, for 4 to 5 minutes. Add vanilla and lime juice and beat until thoroughly incorporated, for about 2 minutes.
Pour filling over crusts, divided evenly between the two pans, and bake until brown and springy, for about 1 1/2 hours. Remove from oven and allow to cool to room temperature. If you refrigerate the cake, remove from the refrigerator and let it to come to room temperature (about 2 hours) before serving.
To serve, cut wedge of the cheesecake with warm knife. Dip the knife in a tall glass of warm water between slices.
More to come!