Goat Cheese Cheesecake with a Blackberry and Honey Drizzle

Tuesday, April 21, 2015

So you're having a dinner party and there's a mix of guests with different dietary needs? It can send a cook into a panic, right?  Well, here is a diet-friendly bit of sweetness that will satisfy both gluten-free guests as well as most vegetarians.  This cheesecake is made with goat cheese and has a crust of walnuts and organic oats. If you're looking for a rich, decadent dessert don't read any further. But if you'd like something light that doesn't put you over the top after a heavy dinner, this is just the thing.

Goat Cheese Cheesecake with a Blackberry and Honey Drizzle

1 cup organic Old-Fashioned oats
1 cup walnuts
1/4 cup melted butter
8 ounces goat cheese
1/2 cup sugar
4 eggs, separated
1 teaspoon vanilla
1 teaspoon lemon juice
3 - 4 tablespoons honey
1 1/2 cups fresh berries

Heat oven to 350 degrees. Prepare an 8-inch springform or round baking pan with parchment paper.

In food processor, pulse oats and walnuts lightly. Add melted butter and pulse a few more times.  Press this mixture evenly into the bottom of an 8 inch pan. Put in refrigerator while you prepare cheesecake mixture.

In mixer, whip goat cheese, sugar, vanilla, lemon juice. Add egg yolks, one at a time, whipping for a minute in between each addition. (Separating the egg yolks from the whites gives the cheesecake a fluffy texture instead of creamy. If you prefer creamy, don't separate whites from yolks but beat all together.) Scrape sides of bowl several times during this process.  Set aside.

In a clean mixing bowl, whip egg whites until they form stiff peaks. Fold this into the cheesecake mixture.  Pour into the prepared pan and bake for 25 minutes. Cool completely.  

To serve, drizzle with blackberries and honey.  Whip cream garnish is optional.

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