Lemon Cheesecake with Laura Chenel's Chèvre
This is a very light and fluffy cheesecake. It's super easy to make and uses just one cheese, not a mixture. Goat cheese has the lemony, lactic tang and the final product is tangy & light, almost like a soufflé, and really, really good with fruit. We love it for breakfast!
Adjust oven rack to the middle position and heat oven to 325° F. Butter an 8-inch springform pan and sprinkle the bottom and sides with sugar, shaking out the excess.
Beat the egg yolks and 1 cup of the sugar with an electric mixer sugar until the yolks are very pale. On low speed, beat in the goat cheese, one cup at a time. Add the flour, lemon zest, lemon juice, vanilla, and salt and beat until creamy.
Whisk the egg whites with a pinch of salt in a separate, grease-free bowl. Slowly add the 2 tablespoons of sugar and continue whisking until you have a soft-peaked meringue. Working in two batches, gently fold the whites into the cheese mixture. Do not over mix.
Pour the batter into the prepared pan. Place the pan in a baking dish large enough to contain it comfortably. Pour enough hot water into the baking dish to reach approximately 1-inch up the sides of the pan. Cover the entire baking dish with aluminum foil and carefully place it in the oven.
Bake for 35-40 minutes or until the cake begins to rise slightly and is somewhat set. Remove the foil and bake an additional 10 minutes or until the cake looks set. Remove the baking dish from the oven and allow the cake to cool in the baking dish for several minutes. When the cake has cooled slightly, remove the pan from the baking dish. Cover and refrigerate the cake until completely chilled. Remove the sides of the springform pan. Cut into wedges and serve.
Recipe by Chef Jacquelyn Buchanan, Laura Chenel's Chèvre
Photograph by Jason Tinacci