I love cheesecake, and cheese in general, but am finding I can only eat very small amounts of cow’s milk cheese. Thankfully my tolerance for goat cheese is higher. This year for Christmas I combined room temperature chèvre and my mom’s homemade lemon-orange marmalade with eggs, a little almond extract and tapioca starch to create a tasty, tangy cheesecake. I tossed toasted almonds on top to add a little crunch since it’s crustless. I baked it in 6 4oz ramekins so each person could have their own little gift-like cheesecake. It was enjoyed by those who like goat cheese, which sadly isn’t everyone. Orange or bergamot marmalade would be just as good and you can use vanilla extract instead of almond. I suspect strawberry jam would work well, too.
16 oz chèvre goat cheese, room temperature
2 cups lemon-orange marmalade
1/4 cup tapioca starch
1/4 cup slivered almonds, toasted (for garnish)
1/2 tsp almond extract
Preheat oven to 350* F. In a large mixing bowl cream together goat cheese, marmalade and almond extract with an electric mixer. Add the eggs one at time, blending well before adding the next one. Add the tapioca starch and mix thoroughly. Pour into ramekins or a 8″ springform pan. Bake for 25-30 minutes until the edges are lightly brown and the center is firm. Remove from the oven, sprinkle the toasted almonds on top, and allow to cool. Cover and refrigerate until ready to serve.