Goat Cheese Cheesecake with Mixed Berries

Another borrowed cookbook, yet another recipe to try. "Four-Star Desserts" by Emily Lucketti contains many heavenly recipes, a good number of them calling for fresh fruit. I couldn't resist this savory Goat Cheese Cake 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.

Goat Cheese Cake with Mixed Berries

11 ounces of goat cheese
3/4 cup of granulated sugar
2 teaspoons of vanilla extract
1 teaspoon of lemon zest
2 teaspoons of lemon juice
6 large eggs, separated
3 tablespoons of unbleached white flour
1/2 pint of blackberries
1/2 pint of raspberries

Preheat the oven to 350 degrees.

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 - 35 minutes or until lightly browned and a cake tester or toothpick inserted into the middle of the cake comes out clean. Cool the cake in the pan. Invert onto a plate then invert again onto another plate or serving platter. Top with berries.

Serves 6-8.