Almond Lemon Goat Cheese Cake

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
3 eggs
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.

Advertisements

About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dessert, Gluten Free, Specialized Diets. Bookmark the permalink.

One Response to Almond Lemon Goat Cheese Cake

  1. Interesting you tried goat cheese in a dessert! I did this myself just before Christmas incorporating goat cheese and goat yogurt into my muffin recipe. I have never worked with Tapioca but I found a vegan lemon curd recipe and switched the cornstarch with tapioca. I am anxious to try in my baking! I will be posting that recipe in the new year when I have time. Looking forward to trying your Lemon cheesecake! :). Merry Christmas!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s