Sweet Cheesecake Recipes
Haystack Mountain Boulder Chevre Cheesecake
Yield: 8 to 10 servings
Ingredients
- 3/4 pound Haystack Mountain Boulder Chevre (room temperature)
- 3/4 cup + 2 tablespoons granulated sugar, divided
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon minced lemon zest (from 1 small lemon)
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- 3 large peaches, peeled, pitted, and cut into 1/4 inch slices
- 1/4 cup blueberries
- Confectioners' sugar
- Whipped cream or creme fraîche (optional)
Instructions
- Heat the oven to 350 degrees F. Butter a 9 inch round cake pan and dust with 1 tablespoon of the sugar.
- In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla extract. Beat at medium speed until smooth.
- Beat in the egg yolks, one at a time, incorporating each one completely before adding the next.
- Turn the mixer to low and add the flour.
- In another bowl, using clean beaters, beat the egg whites until firm.
- Beat one third of the egg whites into the cheese mixture.
- Gently fold in the remaining egg whites.
- Spoon the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean and the cake is deep golden brown, 35 to 45 minutes. Do not under-bake.
- Cool for 15 minutes on a cooling rack.
- Remove the cake from the pan and cool completely.
- In a bowl, mix the peaches and blueberries together with the remaining 1 tablespoon sugar. (You may need more or less 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 on top of the cake, leaving a 1 inch border all the way around.
- Cut and serve, garnishing each piece with a little whipped cream.
Attribution
This recipe was inspired by executive pastry chef Emily Luchetti of Farallon Restaurant in San Francisco.