Cheese. I don’t know about you guys, but I’ve never met one I didn’t like. Honest. I love mild cheeses like goat and feta, but also go wild for those stinky ones that slap you in the face and smell like dirty feet. Yep. I’m a cheese LOVER.
Goat cheese is one of those things where you either love it or hate it. I will say, I had about 8 guests over for dinner the other night, all of whom inhaled said goat cheese cake and claimed they really didn’t taste the typical tanginess of goat cheese in the cake itself.
Since my palate is all advanced and stuff, I disagree with their comments. I could still taste the goat cheese tang, which was DELICIOUS with the strawberries. But I tell you this so you don’t run away scared that if you don’t like goat cheese, then you won’t like this cake. That is simply false. I had no complaints from my guests! And not a crumb left on the plate!
I will also argue this dessert is lighter and healthier than typical cheesecakes. Goat cheese is simply lower in fat than cream cheese, and the lack of crust also cuts some calories. (Not that I’m ever thinking of that when it comes to cake… have you seen the desserts on my blog!? It’s called a treat for a reason people!)
- Butter spray oil for pan
- 3/4 cup sugar
- 12 ounces fresh soft goat cheese, room temperature
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 1/2 pints mixed strawberries or mixed berries
- 2 tablespoons sugar for berries
Special Equipment: 9-inch-diameter springform pan
Preheat oven to 350°. Spray oil in springform pan and set aside.
Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.
Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.
Bake cheesecake until top is set but still jiggles slightly in the center, 30–35 minutes. Transfer to a wire rack; let cool in pan.
Run a thin knife around sides of pan; unmold cake. Mix berries with 2 T sugar and let macerate. Top cheesecake with berries and serve.
Recipe adapted from Bon Appetit, June 2013