New York Style Laychee Cheesecake

From the story about Sarah Henry’s Farmsteads of the California Coast

Farmstead-goat

Photo by Erin Scott

½ cup graham cracker crumbs
1⅓ cups sugar, divided
⅓ cup butter, melted
32 ounces laychee (or other soft goat cheese such as chèvre)
1 teaspoon vanilla extract
4 eggs
2 cups sour cream

Preheat oven to 350°.

Mix together graham cracker crumbs, 3 tablespoons sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.

Cream laychee, 1 cup sugar, and vanilla in a mixer. Add eggs, one at a time, mixing on low speed until blended. Pour over crust.

Bake in the preheated oven for 45 minutes.

While baking, mix sour cream and remaining sugar in a bowl and set aside. Once the cake is removed from the oven, pour the sour cream mixture on top, and smooth to coat evenly. Return to the oven for 10 minutes. Remove and allow to cool completely before serving.

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