Lemon Goat Cheese Cake
8 servings
1 1/4 cups sugar plus 2 tablespoons or more for the pan (can substitute Splenda)
6 eggs, separated
1 1/2 pounds goat cheese
2 tablespoons rum
2 tablespoons flour
Grated zest of 2 large lemons (organic are best)
1 tablespoon plus 1/4 cup fresh lemon juice (3 to 4 large lemons)
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 pints fresh raspberries
Preheat oven to 325 degrees. Place rack in middle of oven. Spray an 8-inch springform pan with nonstick cooking spray and sprinkle bottom and sides with sugar or Splenda, shaking out excess.
Beat egg yolks and 1 cup sugar ( or Splenda) until yolks are very pale. Slowly beat in goat cheese, 1 cup at a time. Add rum, flour, lemon zest, 1 tablespoon lemon juice, vanilla and 1/8 teaspoon salt. Beat until creamy. In another bowl, whisk egg whites and 1/8 teaspoon salt until foamy. Add 2 tablespoons sugar and whisk until soft- peaked meringue consistency. Working in two batches, gently fold whites into cheese mixture. Pour batter into prepared pan. Place pan in a baking dish large enough to contain it comfortably. Pour enough hot water into baking dish to reach approximately 1 inch up sides of pan. Cover entire baking dish with foil and carefully place in oven. Bake 35 to 40 minutes. When done, cake will begin to rise slightly and will be somewhat set in middle. Remove foil and bake an additional 5 to 10 minutes or until cake is completely set. Remove cake from oven and allow it to cool in baking dish for several minutes. Meanwhile, combine remaining 1/ 4 cup lemon juice and sugar in saucepan and bring to a boil. Boil rapidly until thickened. Remove from heat and set aside to cool.
Note: This mixture can quickly become too thick and harden. After cooling, and just before using this glaze, add a couple of additional tablespoons of lemon juice and heat mixture in microwave for about 30 seconds. Then stir. Heat a little more if you don’t have right consistency for spreading glaze on cake.
When cake has cooled slightly, remove pan f rom baking dish. Refrigerate cake until completely chilled. Remove sides of springform pan. Using a pastry brush, lightly brush glaze evenly over cake top and sides. Cut into wedges and serve with berries. Any leftover cake must be refrigerated. Cake is better 1 day old.
