|3 tbsp||butter or margarine||45 mL|
|1 1/2 cups||graham cracker crumbs||150 g|
|1 1/2 lbs||cream cheese||675 g|
|10 1/2 oz||Kirkland Signature Goat Cheese|
|2 cups||sour cream||500 mL|
|1 1/2 cups||sugar||300 g|
|1 tsp||vanilla extract||5 mL|
|1 tbsp||fresh lemon juice||15 mL|
|1 tsp||orange zest (finely grated or chopped)||5 mL|
|1 tbsp||Grand Marnier liqueur||15 mL|
|1 cup||strawberry jam||250 mL|
Bring goat and cream cheeses to room temperature. Preheat oven to 350°F. Grease a 9 or 10 inch spring form cake pan with butter or cooking spray.
In a small bowl, blend graham crumbs and butter and press into cake pan. Bake for 7-8 minutes to lightly brown crust. In a mixer or with an electric hand held mixer, blend cream cheese only for 5 minutes. Add 1 cup of sour cream, goat cheese and sugar and continue beating for 5 minutes. Add eggs one at a time, lemon juice, vanilla and orange zest and continue beating for 1 minute.
Pour cheesecake batter into cake pan and bake for 45 minutes, reduce heat to 300 F and continue baking 30 minutes or until the cake is set. Remove and allow to totally cool before the next step.
Mix the Grand Marnier with 1 cup of sour cream and spread evenly on top of the cake. Mix the strawberry jam with some water to the desired consistency for the sauce.
Cut cake into 14-16 slices and pour sauce over the centre of each slice. Serve.
Source: Woolwich Dairy