Goat Cheese Cheesecake with Raspberry Jalapeño Coulis - No Fail Recipes

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons melted butter, plus extra butter for pan
• ¼ cup sugar
• Pinch salt
• 1 (12-ounce) log goat cheese
• 2 (8-ounce) packages cream cheese, at room temperature
• 12 ounces creme fraiche or sour cream
• 4 eggs
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3 cups fresh raspberries
• 1½ cups sugar
• ¼ cup chopped jalapeno
• 2 tablespoons lemon juice
• Preheat the oven to 350°F.
• For the crust, stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• Remove the cheesecake from the oven and let it cool completely. It is best to refrigerate overnight before serving.
• Turn burner on to medium-high heat. Place saucepan on heat and cook, stirring consistently, until coulis thickens into a spreadable consistency.
• When coulis is done, remove from heat and stir in lemon juice. You will have extra coulis which can be jarred and stored in the refrigerator for later use.
• To serve, cut a slice of cheesecake and spoon a generous portion of the coulis over it. Decorate with mint leaves and extra raspberries (optional)
• Dessert