Goat Cheese Cake with Peach and Blueberry Topping

I have to admit I a very visual eater. I think that’s why I love food blogs so much. I see a great picture of food and I want to try it. You could show me the same recipe without a picture and it wouldn’t peak my interest nearly as much.

This actually leads to difficulties for me when looking for cookbooks. In Jen’s world, all cookbooks would have a full color photo for each recipe.

So I actually surprised myself when I decided to make this recipe. Hubby and I had done some peach picking and I was searching for good peach recipes. None of the cobblers, crumbles, or pies were popping out at me even with their delcious looking photographs. But somehow, this little recipe caught my eye.

I think I was intrigued by the combination of goat cheese, peaches, and blueberries. Other than just eating with my eyes first, I also like to know what to expect. So many recipes out there produce different textures or colors, so it’s just nice to know ahead of time what you’re going to get.

I felt really silly when I took this cake out of the oven to see that it was like a cheese cake. Now that might sound like a crazy comment since the name of the cake is goat cheese cake, but in all honesty, by calling it goat cheese cake instead of goat cheesecake, I was not expecting a cheesecake.

What I was expecting was more like a yogurt cake. As most of you know, yogurt is a common ingredient used in cakes to keep things really moist. I just figured that the goat cheese was used in place of the yogurt to produce a denser version of a yogurt cake. Even the batter supported this theory. It looked and tasted like I figured it would.

But like I said, I was shocked when I took it out of the oven. It had risen up quite a bit and browned similar to a cheesecake. It even deflated as it cooled. I was still perplexed until I actually took my first bite. It was totally a DUH! moment. The cake tasted like a lighter version of a cheesecake with a bit of tanginess from the goat cheese. And it was heavenly.

The fresh fruit piled on top provided the perfect amount of sweetness to counter that tanginess. This recipe might just become my go-to cheesecake recipe, it was that good. And I can eat it since it doesn’t have pounds and pounds of cream cheese in it!

I think from now on, I’ll stick with recipes that have pictures so I know what I’m getting into! What do you guys think? Do you prefer recipes with pictures or are they just an added bonus?

One Year Ago: Indian Spinach and Chickpeas
Two Years Ago: Eclairs

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Goat Cheese Cake with Peach and Blueberry Topping

Yield: 12

Ingredients:

3/4 pound fresh goat cheese, at room temperature
3/4 cup plus 2 Tbsp sugar
1 1/2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla
6 eggs, separated
3 Tbsp all-purpose flour
3 large peaches, peeled, pitted, and cut into 1/4 inch thick slices
1/2 cup blueberries
Powdered sugar
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust it with 1 tablespoon of the sugar.

Directions:

In a medium bowl, combine the goat cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla. 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 beater, beat the egg whites until firm. Beat one third of the egg whites into the cheese mixture. Gently fold in the rest of the egg whites. Spoon the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake is a deep golden brown, 35 to 40 minutes. Do not underbake. 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 less or more 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, if desired.

Recipe from Food Network

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12 Responses to “Strawberry and Beer Sorbet”

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    1
    tracy {pale yellow} — February 1, 2013 at 3:24 pm

    Three ingredients? Amazing, I can’t wait to try this for myself!

    • beantownbaker — February 3rd, 2013 @ 9:42 pm

      If you make it, let me know what beer/fruit combo you use. I can’t wait to try different combinations.

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    tracy {pale yellow} — February 4, 2013 at 5:22 pm

    I just made it last night and used frozen strawberries and Shock Top Honeycrisp Apple Wheat. Amazing!!! So creamy without any dairy. I’ll be posting the recipe on my site next week.

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      First of all, I haven’t had that beer, but it sounds tasty on it’s own. I’m sure it was delicious with the strawberries in this sorbet. So glad you enjoyed it. Let me know when your post goes up!

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    Shannon — February 4, 2013 at 6:13 pm

    what an interesting idea! love that you can still taste the individual flavors 🙂

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      I loved it too. Even though when you say Strawberry and Beer Sorbet people kind of look at you like you’re crazy….

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    4
    Tiffany — February 7, 2013 at 11:52 am

    This sounds awesome and I know my husband would love it but we don’t have an ice cream maker. Is there an alternative way to make it?

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    Carole — March 7, 2013 at 5:30 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

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    Carole — March 7, 2013 at 7:00 pm

    Jen , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

  7. #
    7
    Jimmie — August 14, 2013 at 1:03 pm

    I work in a brewpub in Boulder. I’m gonna try this out with fresh peaches, honey, and a strong belgian golden ale. I’ll let you know how it goes.

    • beantownbaker — August 16th, 2013 @ 8:18 am

      Oh man – that sounds awesome. I have a TON of peaches in my house right now… I just made a blueberry variety the other night.

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