Goat Cheese Cake with Cranberry Rosemary Honey
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Inspiration struck big this Holiday Season. Last week before Thanksgiving I set out to make the perfect goat cheese cheesecake. This recipe, a combination of various recipes I've had in the past and spur-of-the-moment ideas for flavor pairings, was the result. And I think it hits the mark. The blend of tangy and buttery and sweet in the cake, and then the blend of tart and savory and sweet in the cranberry topping...oh my goodness, my life will never be the same! Plus, isn't it just so pretty?
I think we can all agree that cheesecake is one of the most divine experiences the culinary world has given us, but I have a problem with cheesecakes in general. I know I'm probably in the minority here, but I hate the way cheesecakes are usually so dense and rich that I can only enjoy a bite or two before I become overwhelmed. But so determined was I to enjoy a whole piece (or three) of goaty deliciousness, that I set out to make the lightest, fluffiest cheesecake ever. So I separated the eggs and whipped the egg whites to soft peaks before folding it in with the rest of the batter, which, by the way, I had beat as much air into as possible during the whole mixing process. And guys...IT'S SO FLUFFY, I'M GONNA DIE!!!!! (Thanks, Agnes.) Of course, if you're one of those people who prefers your cheesecake as dense as a brick (and I'm not judging here), just skip the whole egg separating and whipping part.