Goat Cheese Cheesecake

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!

• Ready In: 50 mins
• Serves: 6-8

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

Directions

1. Preheat the oven to 350 degrees F.
2. Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
3. Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
4. Stir in the egg yolks two at a time, mixing well after each addition.
5. Mix in the flour until incorporated.
6. Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
7. Using a spatula, fold the egg whites into the cheese mixture.
8. Spread the batter into the prepared pan.
9. Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
10. 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.
11. Lift off the pan to serve and top the cake with berries.
12. The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.