Goat-Cheese Cheesecake

From Tasia's Table: Cooking with the Artisan Cheesemaker at Belle Chèvre

Serves 8-10

11 oz. mild goat cheese, softened
¾ cup sugar
Juice from ½ lemon
Zest from 1 lemon
1 tsp. pure vanilla extract
6 large eggs, whites and yolks separated
3 tbsp. all-purpose flour

Preheat oven to 350 degrees. Prepare a 6-inch springform pan.

In a medium bowl, combine the goat cheese with the sugar, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the egg yolks, two at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed.

In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one-third of the whites into the goat-cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and bake for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack to cool completely before serving.

From Tasia's Table: Cooking with the Artisan Cheesemaker at Belle Chèvre Reprinted with permission of NewSouth Books.