Bonnie Blue Farm Goat Cheesecake


11 ounces mild fresh goat cheese, softened 
3/4  cup granulated sugar
2 tsp orange juice
1 tsp minced orange zest
1 tsp vanilla extract
6 large eggs, separated
3 tbsp all purpose flour
3 cups mixed fresh berries
Confectioners sugar for dusting
2 cups Essencia dessert wine, reduced to 3 or 4 ounces (orange juice may be substituted)
Honey to taste

Preheat oven to 350 F. Butter a 9 inch round cake pan and dust with granulated sugar, pouring off excess. Reduce Essencia dessert wine to 3 or 4 ounces and cool. Add a touch of honey to your own taste. Combine goat cheese with the granulated sugar, orange juice and orange 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, 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 then bake for about 35 minutes or until a skewer inserted in the center of the cake comes out clean.

Cool completely on a wire rack. Invert cake onto a large plate. Pour Essencia syrup evenly over cake and arrange the berries on top and garnish with sifted confectioner’s sugar.  Yield: 8 servings. Calories per serving: 220  Fat: 7.5 g  

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