- Unsalted butter (for pan)
- 3/4 cup sugar plus more for pan
- 12 ounces fresh soft goat cheese, room temperature
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 1/2 pints mixed berries (blackberries, strawberries, blueberries, and/or raspberries)
- Special equipment: A 9″-diameter springform pan
- Preheat oven to 350°. Butter springform pan and dust with sugar, tapping out any excess.
- 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.
- 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.
- Bake cheesecake until top is set but still jiggles slightly in the center, 30-35 minutes. Transfer to a wire rack; let cool in pan.
- Run a thin knife around sides of pan; unmold cake. Serve topped with berries.