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.

Goat Cheese Cake with Mixed Berries

Recipe by Lisa Turner Adapted from Four-Star Desserts Published on May 11, 2008 A simple, fresh and light, tangy goat cheese cheesecake topped with fresh field berries Print this recipe Ingredients: 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 Instructions: 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