Goat Cheese Cheesecake with Mixed Berries

Another borrowed cookbook, yet another recipe to try. Four-Star Desserts by Emily Lucketti contains many heavenly-looking recipes, a good number of them calling for fresh fruit. I just couldn't resist this savory goat cheesecake with mixed berries. It reminds me of angel food cake, but it is not as sweet and contains very little flour. Honestly, I could have eaten the whole thing myself, but as is my usual practice, I shared with friends and family.


  • 11 oz (310 g) goat cheese
  • 3/4 cup white sugar
  • 2 teaspoons vanilla
  • zest from 1/2 lemon
  • juice from 1/2 lemon
  • 6 large eggs, separated
  • 3 tablespoons unbleached white flour
  • 1/2 pint (1 cup) blackberries
  • 1/2 pint (1 cup) raspberries
  • Preheat the oven to 350°.
  • Butter and line the bottom of a 9-inch round cake pan with parchment paper. Sprinkle with powdered sugar.
  • In a medium mixing bowl, combine the goat cheese, sugar, vanilla, lemon zest and juice until smooth. Add the egg yolks, two at a time, mixing well between each addition. Mix in the flour.
  • In a small bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the goat cheese mixture until combined. Transfer the batter to the cake pan.
  • Bake the cake for 25 to 35 minutes or until lightly browned and a cake tester or toothpick inserted into the middle of the cake comes out clean. Remove from heat and let the cake cool in the pan.
  • Invert onto a plate then invert again onto another plate or serving platter. Top with berries and serve.

Makes 6 to 8 servings

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