Bruce the Chef

Yield: 6 to 8 servings

Goat cheese gives a twist to traditional cheesecake and adds a savory element
to this not-too-sweet dessert.

11 ounces
mild fresh goat cheese, softened
3/4 cup granulated sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest
1 teaspoon pure vanilla extract
6 large eggs, separated
3 tablespoons all-purpose flour
3 cups mixed fresh berries, such as blueberries, raspberries and quartered
strawberries (see note)
Confectioners or powdered sugar , for dusting

Preheat the oven to 350
F. 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.

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.

Invert the cake onto a large plate. Arrange the berries on top and sift
confectioners’ sugar over all. Cut the cake into wedges and serve.

Make ahead: The cake can be wrapped well and stored at room temperature for 1
day.

Notes: To make a fruit sauce for the cake, lightly crush the raspberries and
blueberries with 1 tablespoon of sugar and set aside for 10 minutes. Garnish the
cake with additional whole berries.