Lemon Goat Cheese Cake with Raspberry Sauce

by FoodBabbles on July 27, 2011

Last month you may recall me talking about Twitter and the use of hashtags (#) in reference to #baketogether. Well, this month it was all about goat! Yes, you read that right… goat. The month of July was dedicated to #goaterie. Fortunately, Abby Dodge gave us a “lazy days of summer” extension on the July #baketogether project so you’ll be seeing the latest #baketogether challenge next month which is perfect for me because I’m waaaay behind on projects.

But I digress… back to #goaterie! In the July issue of Bon Appetite, the subject of goat was brought up in a question sent in by a reader and the answer includes a mention of a book just published in April called Goat: Meat, Milk, Cheese by Bruce Weinstein and Marc Scarbrough. This sparked a conversation on Twitter about all things goat.

Goat is a very sustainable meat that is eaten by over 60% of the world’s population and is healthier than other meats. It’s lower in calories, fat and cholesterol than chicken, beef, pork and lamb. Although goat meat is not as widely available as other red meats it is becoming more and more well-known.

In an effort to increase our knowledge about goat, Barb of Creative Culinary and Rachel of La Fuji Mama challenged everyone to try making something with goat this month… meat, milk or cheese. Thus, #goaterie was born. I was immediately intrigued. I would have loved to try to make a savory baked good with goat. I’ve never had goat meat before but I would jump at the chance to try it. Unfortunately, I found it very difficult to find goat meat in my area. During my research I was actually finding it easier to purchase a live goat than it was for me to find meat already butchered for my consumption. I was up to the #goaterie challenge, but for me that wouldn’t include butchering a live goat.

I still wanted to be involved so I decided that I would make a baked good with goat cheese or goat milk in it. In most baked goods where you’ll find dairy as one of the ingredients the use of cow’s milk, butter made from cow’s milk, cream cheese, etc… that’s the norm. Only once (so far) have I come across a sweet baked good with goat cheese in it but there was just a small amount. This time around, I wanted to make something where goat was the only dairy, the star!

So that brings us to this lovely goat cheese cake with raspberry sauce. No, that’s not a typo in “cheese cake.” I want that space there because this isn’t really a cheesecake in the classic sense of the word. Yes, it may remind you of a cheesecake slightly. Yet it has flour and beaten egg whites that are folded into the batter making it airier than a cheesecake. This puts it somewhere in the middle between a cake and a cheesecake.

This recipe comes from the cookbook Classic Stars Desserts. Here goat cheese truly is the star! It’s the only dairy you’ll find in this recipe then it’s combined with lemon, sugar and eggs giving it a sweetness that pleasantly doesn’t take away from the savory, slightly tangy taste of the goat cheese. I chose to make a homemade raspberry sauce to serve along with it and topped mine with plump, juicy blackberries and raspberries. This cake is the perfect dessert for a summer evening and will expand your horizons. Give goat a try!



Goat Cheese Cake with Raspberry Sauce Adapted from Classic Stars Desserts

11 oz. goat cheese, room temperature

3/4 c. sugar plus more for dusting pan

finely minced lemon zest of 1 lemon

1 tsp fresh squeezed lemon juice

1 tsp vanilla extract

6 egg yolks, at room temperature

6 egg whites, at room temperature

3 Tbsp all-purpose flour

3 c. fresh berries (I used blackberries and raspberries)

1 pint raspberries

1/8 cup sugar

1/2 Tbsp lemon juice

– Preheat oven to 350 degrees. Butter a 9″ springform pan and dust the inside with granulated sugar.

– Mix together cheese, sugar, lemon zest, lemon juice and vanilla. Beat until smooth.

– Mix in egg yolks, one at a time on low-speed.

– Next, add in the flour.

– In another bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the goat cheese mixture. Make sure you don’t over mix!

*Whoops! Forgot a sequence shot πŸ™‚

– Spread the batter into prepared pan and bake 25-30 minutes or until tester comes out clean.

– Cool the cake in the pan on a wire rack.

– Once the cake is completely cooled, refrigerate until chilled.

– Top with fresh raspberries and blackberries.

Make the Raspberry Sauce:

– Combine everything in a small saucepan.

– Cook over medium heat until the raspberries break down, about 10 minutes.

– Strain the raspberry sauce through a fine mesh strainer to remove all seeds.

– Cool. Serve cake with the raspberry sauce.

– Enjoy!

{ 21 comments… read them below or add one }

Barbara | Creative Culinary July 27, 2011 at 1:04 pm

Yummmmm. Sounds PERFECT. I love goat cheese with a sweet component and fruit; how could this go wrong. Thanks for participating too…this one I have to make!


FoodBabbles July 27, 2011 at 1:47 pm

Thanks Barb! It was tasty and not heavy like a cheesecake. I loved the savory component to it!


briarrose July 27, 2011 at 5:05 pm

Amazing job. The flavor must have been out of this world.


FoodBabbles July 27, 2011 at 5:27 pm

Thanks! It was really good


Heidi @ Food Doodles July 27, 2011 at 9:25 pm

That looks delicious! Especially with those berries on top πŸ™‚


jules July 28, 2011 at 2:20 am

I must try this. I love all things “goat”…Goat yogurt, goat cheese, Mexican goat stew called Birria…I posted about a fabulous Moroccan Goat Stew a while back and i’ve been making my own goat cheese lately. I sound goat crazy… this recipe is a perfect excuse to make another batch. Thanks for the recipe and delicious photos


FoodBabbles July 28, 2011 at 8:38 am

Thanks so much for your wonderful comment, Jules! I’m so impressed you made your own goat cheese. I just made ricotta for the first time. Will have to try my hand at goat cheese. Your site is beautiful!!


julia July 28, 2011 at 6:37 pm

I have been LOVING all the #Goaterie tweets and blog posts b/c I LOOOOVE goat cheese. In a cake. With lemon, YES PLEASE!!!!


FoodBabbles July 28, 2011 at 7:47 pm

Yes, #goaterie has been awesome! You should have joined us but at least you still enjoyed all the submissions πŸ™‚ Thanks for leaving me such a nice comment!!


jules August 2, 2011 at 8:55 pm

I’m back with a report…THIS CAKE IS AWESOME !!!! An absolute must-try for anyone who is thinking about a fabulous fresh light treat…one of my new “all time favorites”. Thanks so much for the recipe and great instructions. My homemade goat cheese made it even more fun to share…I just posted about the goat cheese and mentioned your blog and this recipe…will post about this fabulous cake soon and send many props your way. thanks again and again


FoodBabbles August 2, 2011 at 9:01 pm

That’s awesome, Jules!!! So glad you enjoyed it and thanks for the mention as well πŸ™‚


Maranda August 3, 2011 at 12:28 pm

This looks wonderful! I love the addition of the lemon. I’ve made a goat cheese cheesecake before and found it so delectable. But there was cream cheese in it as well. Thanks for sharing this wonderful recipe with me today. Have a great rest of the week!


jules August 23, 2011 at 6:20 pm

hi Kate…just posted about this delicious treat and hope to send some peeps your way…thanks again for this wonderful post and recipe.


FoodBabbles August 23, 2011 at 6:56 pm

Thanks Jules!! I can’t wait to check out your post. Headed there right now πŸ™‚


Rachel @ I Love My Disorganized Life June 20, 2013 at 10:10 am

So pretty Kate!


Jen February 13, 2014 at 10:50 am

Made this delicious cake at Christmas for my lactose intolerant family. Wonderful! Had to share the recipe. I am planning a weekend dinner party and was wondering if it could be made ahead of time and frozen. Does it freezes well?


Kate February 13, 2014 at 9:06 pm

I’m so happy you enjoyed this cake Jen! I’m not sure how it would freeze because I haven’t frozen it before. If you do freeze it though, please let me know how it goes.


Alex July 31, 2018 at 10:58 pm

Hi. I need to make a cake the day before an event. I’ve made this before and LOVED it. But do you think it will hold for a day (leaving the berries for last minute, of course)?


Kate August 4, 2018 at 4:25 pm

I haven’t ever made it in advance but I do think it will hold up well if made the day before then assembled before serving. Good luck!


Alex July 31, 2018 at 10:58 pm

Whoops – also do you think Quinoa flour would work for my GF friends? Thanks!


Kate August 4, 2018 at 4:27 pm

Quinoa flour isn’t something I’ve baked with before so I’m not sure. However, I’ve used King Arthur Flour Gluten Free All Purpose Flour seamlessly in plenty of recipes and it works wonderfully.


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs