Tuesday, May 25, 2010

Goat Cheese Cheesecake by McJane


Hi Barbara!
This is my version of Goat Cheese Cheesecake. I've made many different kinds of cheesecake, but this is Kevin's favorite and it doesn't even need a water bath. I made if for our friends who came for dinner recently. It's perfect every time.
                  ---McJane


Goat Cheese Cheesecake

Graham cracker crust:

1 1/4 C graham cracker crumbs
1/4 C sugar or splenda (I use splenda)
5 T melted unsalted butter

Mix together in bowl and press into the bottom of a 9-inch spring form pan that has been sprayed with Pam. Crumbs should go slightly up the side. Bake at 350 degrees for 5 minutes and cool.

Filling:

2 eight-ounce packages of fat-free cream cheese at room temperature
12 ounce log of goat cheese
12 ounces of sour cream
4 eggs
1 C sugar or Splenda (I use Splenda)
3 tsp vanilla extract

Beat the cream cheese and goat cheese in a bowl with an electric mixer until it starts to turn light and fluffy. Mix in the sour cream and eggs one at a time. When thoroughly mixed, add sugar and vanilla.

Pour filling into the prepared crust and place on a baking sheet in the preheated 350 degree oven. Bake 55-60 minutes. The top of the cheesecake should not start to color, but rather just start to pull away from the sides. It will still jiggle a bit when you take it out of the oven.

Let it cool completely. It will continue to set. Refrigerate for several hours or overnight before serving.

You can make a fruit sauce to pour over this with whatever fruit you have on hand, but I think it is good enough to be served alone. Enjoy!

                     ---McJane

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