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Goat Cheese Cheesecake

Pair With: Champage or a Riesling Wine Feeds: 12 Ingredients: 3 cups graham cracker crumbs, hand-crushed chunky 3/4 cup (11/3 sticks) unsalted butter, melted Pie Crust 11/2 pounds cream cheese, room temperature 1 pound fresh goat chèvre, room temperature 1 pint sour cream 2 cups sugar Juice of 1/2 large lemon 11/2 teaspoons vanilla extract 1/4 teaspoon kosher salt 6 eggs Recipe: -Preheat oven to 350°F. -In a mixer with a paddle attachment, blend all the ingredients, minus the eggs, until smooth. Then add one egg at a time, waiting until each egg incorporates fully into the mix before adding the next. -Blend again until smooth, stopping the mixer every so often to scrape the sides and bottom of the bowl so that there are absolutely no lumps. -Gently pour the mixture into the prepared crust. Place the pan in a larger pan and fill with enough water to come 1 inch up the sides of the springform pan. -Bake in the oven for 11/4 hours, then turn the oven off. Do not open the oven door. Allow the cake to sit in the oven overnight, or at least 8 hours. -Remove the cake and refrigerate or at least 6 hours. [Photo via]