Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
- 2 pounds cream cheese, at room temperature
- 1 1/2 cups sour cream (12 oz)
- 1 1/2 cups creamy goat cheese (12 oz), at room temperature
- 2 eggs
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons freshly-squeezed lime juice
- 2 tablespoons Grand Marnier
Make it step by step
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs with butter in a small bowl until thoroughly blended; press crumbs firmly on bottom of a greased 9-inch springform pan with your fingers.
- Beat cream cheese in a large bowl with an electric mixer until thick, smooth and creamy, about 5 minutes. Beat in 1 cup of the sour cream, the goat cheese, eggs and sugar, and continue beating until mixture is very smooth and creamy, 4 to 5 minutes. Beat in vanilla and lime juice until thoroughly incorporated, 2 minutes more.
- Pour filling over crust and smooth top. Bake until filling is brown and springy-firm, about 1 1/2 hours. Remove from oven and allow to cool to room temperature. Refrigerate at least 6 hours or overnight.
- Combine Grand Marnier with the remaining 1/2 cup sour cream in a small bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Spread on top of cooled cake.
- Remove cheesecake from refrigerator about 2 hours before serving. To serve, cut cake in wedges with a warm knife.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.