- 4 tablespoon (1/2 stick) unsalted butter, melted (1/4 cup), plus 1 teaspoon unsalted butter, at room temperature
- 1 cup graham cracker crumbs
- 2 pounds cream cheese, at room temperature
- 1 1/2 cups sour cream
- 12 ounces (1 1/2 cups) soft goat cheese, such as Montrochet
- 2 large eggs
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Grand Marnier
- Preheat the oven to 350ºF. Grease the sides of a 9-inch springform pan with 1 teaspoon of butter.
- In a bowl combine the graham cracker crumbs and the melted butter until thoroughly blended, and press the mixture into the bottom of the springform pan.
- In another bowl beat the cream cheese with an electric mixer until thick, smooth, and creamy for about 5 minutes. Beat in 1 cup of the sour cream, the goat cheese, eggs, and sugar, and continue beating until the mixture is very smooth and creamy, for about 4 to 5 minutes. Add the vanilla and lime juice and beat until thoroughly incorporated, for about 2 minutes.
- Pour the filling over the crust in the springform pan and bake until brown and spingy-firm, for about 1 1/2 hours. Remove from the oven and allow to cool to room temperature. If you refrigerate the cake, remove from the refrigerator and allow it to come to room temperature (about 2 hours) before serving. Run a knife around the perimeter and release the cake from the springform ring.
- In a small bowl combine the Grand Marnier with the remaining 1/2 cup sour cream and beat with an electric mixer on medium speed until smooth and creamy, for about 2 minutes. Spread on top of the cooled cake.
- To serve, cut wedges of the cheesecake with warm knife.
- Note: To cut cheesecake successfully, keep a tall glass of warm water at hand, and dip your knife in the water between slices.