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Lemon Cheesecake with Laura Chenel’s Chèvre

Lemon Cheesecake with Laura Chenel's Chèvre
Serves 8
This is a very light and fluffy cheesecake from Lara Chenel. It's super easy to make and uses just one cheese, not a mixture. Goat cheese has the lemony, lactic tang and the final product is tangy & light, almost like a soufflé, and really, really good with fruit. We love it for breakfast!
  1. 24 ounces Laura Chenel’s fresh chèvre (Log, Chabis or Chef’s Chèvre)
  2. 1 cup plus 2 tablespoons sugar (divided), plus more for the pan
  3. 6 eggs, separated
  4. 3 tablespoons all purpose flour
  5. 2 packed tablespoons grated lemon zest
  6. 1 tablespoon fresh lemon juice
  7. 2 teaspoons pure vanilla extract
  8. ¼ teaspoon kosher salt
  1. Adjust oven rack to the middle position and heat oven to 325° F. Butter an 8-inch springform pan and sprinkle the bottom and sides with sugar, shaking out the excess.
  2. Beat the egg yolks and 1 cup of the sugar with an electric mixer sugar until the yolks are very pale. On low speed, beat in the goat cheese, one cup at a time. Add the flour, lemon zest, lemon juice, vanilla, and salt and beat until creamy.
  3. Whisk the egg whites with a pinch of salt in a separate, grease-free bowl. Slowly add the 2 tablespoons of sugar and continue whisking until you have a soft-peaked meringue. Working in two batches, gently fold the whites into the cheese mixture. Do not over mix.
  4. Pour the batter into the prepared pan. Place the pan in a baking dish large enough to contain it comfortably. Pour enough hot water into the baking dish to reach approximately 1-inch up the sides of the pan. Cover the entire baking dish with aluminum foil and carefully place it in the oven.
  5. Bake for 35-40 minutes or until the cake begins to rise slightly and is somewhat set. Remove the foil and bake an additional 10 minutes or until the cake looks set. Remove the baking dish from the oven and allow the cake to cool in the baking dish for several minutes. When the cake has cooled slightly, remove the pan from the baking dish. Cover and refrigerate the cake until completely chilled. Remove the sides of the springform pan. Cut into wedges and serve.
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Jacquelyn Buchanan

Jacquelyn Buchanan is a graduate of the California Culinary Academy, Bauman College’s Nutrition Educator Program, and Maryville College in Maryville, Tennessee. She served on the Board of the California Artisan Cheese Guild and is a member of the American Cheese Society, Women Chefs & Restaurateurs, Les Dames d’Escoffier, the San Francisco Professional Food Society, the National Association of Nutrition Professionals, and Slow Food, USA. She lives in Petaluma, California.

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