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This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.


8 Servings

Unsalted butter (for pan)


/4 cup sugar plus more for pan


ounces fresh soft goat cheese, room temperature


teaspoon finely grated lemon zest


teaspoon fresh lemon juice


teaspoon vanilla extract


large eggs, separated


tablespoons all-purpose flour


1/2 pints mixed berries (blackberries, strawberries, blueberries, and/or raspberries)

Special Equipment

A 9-inch-diameter springform pan


  1. Step 1

    Preheat oven to 350°. Butter springform pan and dust with sugar, tapping out any excess.

    Step 2

    Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.

    Step 3

    Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.

    Step 4

    Bake cheesecake until top is set but still jiggles slightly in the center, 30–35 min-utes. Transfer to a wire rack; let cool in pan.

    Step 5

    Run a thin knife around sides of pan; unmold cake. Serve topped with berries.

Nutrition Per Serving

8 servings

1 serving contains: Calories (kcal) 240 Fat (g) 13 Saturated Fat (g) 7 Cholesterol (mg) 180 Carbohydrates (g) 22 Dietary Fiber (g) 1 Total Sugars (g) 17 Protein (g) 13 Sodium (mg) 210

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