Goat Cheese Cheesecake| Saputo Food Service USA

Ingredients

• 2 C Biscoff crumbs
• 6 Tbsp melted butter, plus extra butter for pan
• 1/4 C Granulated Sugar
• Pinch salt
• 2 (8 oz) packages Cream Cheese, at room temperature
• 1 (12 oz) log Monchevre goat cheese
• 12 oz Sour cream
• 4 Eggs
• 1 C Granulated Sugar
• 2 tsp Vanilla Extract
• Stir together the cookie crumbs, pinch of salt, ¼ C of sugar and melted butter. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy.
• Add the sour cream and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined.
• Beat in the sugar and vanilla until just combined. Pour the filling into the prepared crust.