Laura's Fruit-Topped Goat Cheese Cake
Laura Werlin uses chevre -- a goat's-milk cheese with a rich, tangy flavor -- as an alternative to cream cheese in her rendition of a classic cheesecake.
- Servings: 10
- Unsalted butter, for buttering pan
- 3/4 pound fresh chevre cheese, at room temperature
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- 3 large peaches, peeled, pitted, and cut into 1/4-inch-thick slices
- 1/2 cup blueberries
- Confectioners' sugar
- Whipped cream or creme fraiche (optional)
Preheat oven to 350 degrees. Butter a 9-inch round cake pan, and dust with 1 tablespoon granulated sugar.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cheese with 3/4 cup sugar, lemon zest, lemon juice, and vanilla. Beat on medium speed until smooth. Beat in egg yolks, one at a time, incorporating each one completely before adding the next. Reduce to low speed, and add flour.
In another bowl, using the whisk attachment, beat egg whites until stiff. Beat one third of the egg whites into cheese mixture. Gently fold in remaining egg whites. Pour batter into prepared pan. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes on a wire rack. Remove cake from pan, and return to wire rack until completely cooled.
In a medium bowl, mix peaches and blueberries with remaining 1 tablespoon sugar. (You may need more sugar, depending on the sweetness of the fruit.) Set aside.
When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon the fruit over the cake, leaving a 1-inch border all the way around. Cut, and serve.