Citrus Goat Cheesecake with Strawberry Sauce

Citrus Goat Cheesecake with Strawberry Sauce

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
3 eggs 3
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