Ingredients
- 2 tablespoons Softened butter to coat pan
- 1 cup Graham cracker crumbs
- 1/4 cup Unsalted butter melted
- 2 pounds Cream cheese at room temperature
- 1 1/2 cups Sour cream divided
- 12 ounces Soft goat cheese - (1 ½ cups)
- 2 larges Eggs
- 2 cups Sugar
- 1 tablespoon Vanilla extract
- 2 tablespoons Lime juice
- 2 tablespoons Honey
Make it step by step
- Preheat oven to 350 degrees. Butter the sides of a 9-inch spring-form pan.
- In a bowl combine the graham cracker crumbs and melted butter until thoroughly blended, and press the mixture into the bottom of the spring-form 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 spring-form 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.
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 Melissa Peterman, 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.