Goat Cheese Cheesecake

Cheesecake! Gobble, gobble.


1 8 oz pkg neufchatel or cream cheese
1 4 oz package soft goat cheese (like Chavrie, original or Montchevre)
1/2 cup Splenda or sugar
2 tbsp low fat or regular sour cream
1 tsp lemon juice
1 tsp vanilla
1 egg yolk
2 eggs

Leave goat cheese and cream cheese out at room temperature to soften for at least 45 minutes before starting. Preheat oven to 250 degrees F. In a medium mixing bowl beat the two cheeses together on low speed until creamy. Scrape down the bowl and add the sugar and beat in on low until incorporated. Scrape down the bowl again and add the sour cream, lemon juice, and vanilla. Beat until smooth. Scrape down the bowl again and beat in the egg yolk. Scrape down the bowl one more time and beat in the eggs. Place 10 foil cupcake liners on a baking sheet and spray the bottom of each one with cooking spray. Divide the batter among the liners filling each liner about 2/3 full. Tap the baking tray on the table to encourage any bubbles in the batter to rise to the top. Try to make sure there are as few bubbles in the batter as possible. Carefully move each liner to 13 by 9 inch glass baking dish. Using a spouted measuring cup pour hot water into the dish so that it comes half way up the sides of the foil liners. Place baking dish in oven and bake for 45 minutes. After 45 minutes, turn off the oven and open the door for one minute. Then close the door leaving the cheesecakes in for carryover baking for another 45 minutes. Remove baking dish and move cheesecakes back to baking sheet or tray. Refrigerate cheesecakes for at least 2 hours to set.

From: Myself