Goat Cheese Cake With Mixed Berries Recipes

GOAT CHEESE CAKE WITH MIXED BERRIES

Goat Cheese Cake with Mixed Berries image

Categories Cake Berry Cheese Dairy Fruit Dessert Bake Fourth of July Wedding Bastille Day Goat Cheese Summer Birthday Family Reunion Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

Unsalted butter (for pan)
3/4 cup sugar plus more for pan
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 berries (blackberries, strawberries, blueberries, and/or raspberries)
Special Equipment
A 9"-diameter springform pan

Steps:

Preheat oven to 350°. Butter springform pan and dust with sugar, tapping out any excess.
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. Serve topped with berries.

GOAT CHEESE CHEESECAKE

Goat Cheese Cheesecake image

This is a modified version of a recipe from "Classic Stars Desserts" by Emily Luchetti. The texture is very much like a ricotta cheesecake and is very good! I hope that you enjoy!

Provided by Dwynnie

Categories Cheesecake

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

butter (for cake pan)
granulated sugar (for cake pan)
16 ounces fresh goat cheese, at room temperature
3/4-1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 lemon, zest of
1 teaspoon lemon juice
7 large eggs, seperated
3 1/2 tablespoons all-purpose flour
1/2 pint blackberry (for garnish)
1 pint raspberries

Steps:

Preheat the oven to 350 degrees F.
Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
Stir in the egg yolks two at a time, mixing well after each addition.
Mix in the flour until incorporated.
Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
Using a spatula, fold the egg whites into the cheese mixture.
Spread the batter into the prepared pan.
Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
Let cake cool to room temperature, then run a knife around the inside edge of the pan to loosen the cake before inverting a platter on top of the pan and then inverting plate and pan.
Lift off the pan to serve and top the cake with berries.
The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.

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2013-05-05 Step 2. Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl …
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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.
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Bake cheesecake until top is set but still jiggles slightly in the center, 30–35 min-utes. Transfer to a wire rack; let cool in pan.

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Preheat the oven to 350°. Butter a 9-inch round cake pan and dust with granulated sugar, pouring off the excess.
In a medium bowl, combine the goat cheese with the granulated sugar, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed.
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