INGREDIENTS

    Fresh lemon Curd
  • 1 cup fresh lemon juice (about 16 lemons)
  • 3/4 cup sugar
  • 8egg yolks

    • Cake

  • 1 tablespoon butter , melted
  • 4 tablespoons butter , melted
  • 1 cup graham cracker crumbs
  • 2 lbs cream cheese , at room temperature
  • 1 1/2 cups sour cream , divided
  • 12 ounces goat cheese, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons lime juice
  • 2 tablespoons Grand Marnier

    • Garnish

  • 2 cups lemon curd
  • 2 cups raspberries

DIRECTIONS

  1. FRESH lemon CURD:
  2. In a double boiler, over medium heat, whisk all the ingredients together.
  3. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly.
  4. Remove from the heat and cool.
  5. Makes about 1 ½ cups of lemon Curd.
  6. CAKE:.
  7. Preheat the oven to 350 degrees F.
  8. Grease a 9-inch springform pan with the tablespoon of butter.
  9. In a small mixing bowl, combine the butter and graham cracker crumbs together.
  10. Press the crust into the bottom of the prepared pan.
  11. In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes.
  12. Beat in 1 cup sour cream, Goats cheese, and sugar.
  13. Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally.
  14. Beat in the eggs, one at a time.
  15. Add the vanilla and lime juice and continue to beat until the batter is full incorporated and smooth.
  16. Pour the batter into the prepared pan.
  17. Bake the cake for about 1 1/2 hours or until the center is set.
  18. Remove the cake from the oven and cool completely on a wire rack.
  19. Run a knife around the sides of the pan and remove the cake from the springform pan.
  20. In a small bowl, whisk together the remaining sour cream and Grand Marnier.
  21. Spread the mixture over the top of the cake.
  22. Serve the cake with the lemon curd andraspberries.