Friday Night Lights. I’m totally hooked. There hasn’t been much drama on there yet cause I’m only on episode 4 of season 1 but you can just FEEL the drama starting to build up and the tension rising. I don’t know why I have never been one to get into tv shows when they actually air but it’s probably a good thing. I much rather prefer to watch shows all the way through without having to wait a week in between each.
I remember when my brother and I were younger, we’d watch The O.C. (yes, do you remember that show?) and we’d have to wait a week or sometimes more (if they run into holiday breaks or something) to see the next episode. The suspense ALWAYS killed me. They always end the episodes with a huge climax and then the scene just fades and it’s the whole to be continued stuff. My heart can’t handle that, so I play safe and just wait til the shows are available for online streaming so I can watch it all the way through ;) at least that’s my reasoning for why I don’t get sucked into popular tv shows til later, lol
I made this goat cheese cake with berries for my dad for his birthday back in August. It’s become a tradition where I make my parents homemade cakes for their birthdays. I really like doing that because it shows them the love & appreciation I have for them but it also lets me be creative in the kitchen and try out new cake recipes I otherwise would not try out.
I will say – if you aren’t a goat cheese fan, you likely won’t like this cake. :) It’s definitely a different flavor than regular cheesecake (obviously) but if you have any trepidations of goat cheese, then I would avoid this cake. It’s delicious, creamy, and luscious for a goat cheese lover like myself but I can see how a non-goat cheese lover would be turned off by this.
Goat Cheese Cake with Berries
- 12 ounces (340 g) fresh soft goat cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 3 tablespoon all-purpose flour
- Handful of mixed berries
- Honey to drizzle on top
- Preheat oven to 350 °F (177 °C). Butter and flour a 9-inch round springform baking pan and set aside. You may wish to also lay a round piece of parchment paper on the bottom of the springform pan, as well.
- In the bowl of a stand mixer, beat goat cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Add the yolks, two at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
- Add the flour and beat until just incorporated.
- Using a clean bowl and clean beaters, beat the egg whites until soft peaks form. Gently fold in 1/4 of the egg whites into the goat cheese batter until well incorporated then add the rest and fold until all is mixed well.
- Pour batter into prepared baking pan and gently tap the pan on the counter to level the batter and release any air bubbles.
- Bake cheesecake for 30-35 minutes. You want the top to be set but the center still jiggly. Transfer pan to wire rack to cool completely.
- To serve, run a paring knife around the edge of the pan then unmold the cake. Slice to serve and top with berries and honey.
- Store cake in an airtight container in the refrigerator for up to 5 days.
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