LEMON GOAT CHEESE CAKE
this cake is unbelievably delicious !
absolutely my favorite dessert this year...and now one of my all time favorites.
light, fresh, moist and lemony with just a hint of tang from the goat cheese. not like a regular cheesecake because it's not so dense...not like a cake because it has no crumble...it's just that perfect balance that doesn't fill you up, but doesn't leave you hanging. a fabulous dessert for a late Summer Sunday brunch or after a heavy BBQ extravaganza.
i've been making Homemade Goat Cheese lately and was searching around for any and all things "goatie", i came across this recipe from a fellow blogger named Kate at Food Babbles. she has a fabulous blog and she is one of those much needed foodies that gives incredibly easy instructions with photos as you go...no room for error. i diligently followed along and the result was this fabulous cheese cakie treat...
AND, i must add, being able to use some of my homemade goat cheese sent it over the top in my book.
by the way...goat cheese is one of the easiest cheeses to make...you just need the right stuff. i've put in the link. have a look and give it a try.
GOAT CHEESE CAKE
normally i would to say "adapted from", but in this case i did not change a thing. i have printed out the ingredients and instructions so you can get a quick overview, BUT i really think you should visit Kate at Food Babbles to get the full photo low-down. follow her step by step and you will have complete success as i did. many many thanks to Kate
11 oz. goat cheese (see Homemade Goat Cheese if you want to go the extra mile)
3/4 cup granulated sugar, plus more for dusting pan
finely minced lemon zest from 1 lemon
1 tsp fresh lemon juice
1 tsp vanilla extract
6 egg yolks at room temp.
6 egg whites at room temp.
3 Tbsp flour.
preheat the oven to 350 F degrees. butter a 9" spring form pan and dust the inside with granulated sugar...don't skip this.
mix together cheese, sugar, lemon zest, lemon juice, and vanilla...beat until smooth.
mix in egg yolks, one at a time at low speed.
next, add the flour.
in another CLEAN bowl beat the egg whites until peaks form.
gently fold whites into goat cheese mixture...make sure you don't over mix.
spread the batter into prepared pan and bake for 25-30 minutes or until tester comes out clean.
cool on a wire rack
once cake is completely cooled, refrigerate until chilled
this cake is fabulous as-is with a few fresh berries...for some i added a little dollop of blueberry preserves and fresh thyme. Kate dressed hers up with a yummy raspberry sauce.
any way you serve this i guarantee you and your guests will be pleasantly sated