Unique, light and refreshing, this goat cheese cheesecake recipe is the perfect early summer treat. Ideal as a light but sweet dessert or afternoon delight, this cheesecake recipe offers a fantastically delicious alternative to its heavier counterpart, the traditional cheesecake with cream cheese. Similar in texture to a dense soufflé, the cake is airy and fluffy and baked without a crust. The rosemary berry sauce complements the goat cheese flavors beautifully; strawberries are a wonderful seasonal option. This recipe makes 10-12 small servings, which can be baked in small soufflé dishes if you wish.
12 oz. plain, mild, organic goat cheese, crumbled
¾ cup organic sugar (or other sweetener)?
1 teaspoon organic vanilla extract
½ organic lemon, juiced?
2 teaspoons organic lemon zest ??
6 large eggs, separate whites and yolks
4 tablespoons organic barley, wheat or rice flour?
From the Organic Authority Files
Rosemary Berry Sauce
2 cups fresh organic berries (or frozen ones that are completely thawed)
½ cup water
¼ cup honey or other sweetener (or more to taste)
½ teaspoon fresh or dried organic rosemary
Preheat your oven to 350° F and grease a soufflé dish or 6-inch springform pan. Combine the goat cheese, sugar, vanilla, lemon juice and zest in a bowl, blending until you have reached a smooth consistency. Separate the egg yolks from the whites, ?and then add the egg yolks to the cheese mixture 2 at a time. Add the flour to the mixture gradually, 1 tablespoon at a time.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the cheese mixture and pour into the greased pan or dish. Bake the cheesecake for about 40 minutes, or until an inserted toothpick comes out clean.
While the cheesecake is baking, prepare you berry sauce. Begin by combining your choice of berries, the rosemary and water in a small saucepan, bringing them up to a simmer. Take the lid off the saucepan, letting the moisture cook off. Add the honey or other sweetener and arrowroot powder to the sauce and let simmer for about 20 minutes, or until the cheesecake is done. Let the cheesecake cool for about 15 minutes and serve with the warm rosemary berry sauce ladled on top. Garnish with a seasonal flower!
Image: Myrtle Glen Farm