Of course we love to focus on the fresh and the seasonal, down here at the feed and farm. One of the lovely things about cheesecake is that it can be made year round. But truly, milk is also a seasonal product, that changes with the seasons. The milk that is produced in the early springtime is considered some of the finest and freshest.
This recipe is as light as springtime, due to the addition of 6 (!) beaten egg whites, and made with fresh goat cheese (chevre) for a subtle, distinctive take on the traditional cheesecake. The original recipe, which is adapted from one used by Waterbar Resturaunt in San Francisco, uses plain chevre to delicious effect. We also sometimes like to use chevre blended with lavender flowers. It can also be made with fromage blanc. It is substantial enough to be served without a crust, making it a luscious gluten free option.
Preheat oven to 350 degrees. Butter a 9’ springform pan and dust the inside with sugar.
Mix the chevre with lemon zest and juice, vanilla extract, and sugar. Beat until smooth.
Add the egg yolks, 2 at a time. Add the flour and mix well.
In a separate bowl, beat the egg whites until soft peaks form.
Fold the egg whites gently into the batter.
Pour the mixture into the sugared springform pan and bake at 350 for 30-40 minutes, until the top is set but the center still jiggles ever so slightly.
Remove from oven and allow to cool before running a butter knife around the edge of the pan to release the sides.
Unmold and chill before serving.
Garnish the top with berries, if desired.
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