Capriole Sicilian Cheesecake

By Judy Schad

Ingredients used from market: Capriole goat cheese, Jackson Farm eggs, Byrnside Peaches

Ingredients:

2lbs. Capriole fresh; goat cheese (or 1 lb. goat cheese & 1lb. ricotta)

l c. sugar

1/3 c. all purpose flour

6 large egg whites

6 large egg yolks

1/4 t. cinnamon

2 t. orange zest

2 t. vanilla

pinch salt

fresh peaches, strawberries or raspberries to garnish

For this recipe I combined 1 c. peach jam with 1/3 c. Grand Marnier and blended in blender till smooth. I dipped 4 peaches thinly sliced in this mixture and overlapped them on the top of the cheesecake.

Method:

Butter and flour a 9-1/2" springform pan. Place cheese in a large mixing bowl and beat until smooth.

Stir sugar and flour together and mix thoroughly into the cheese. Add egg yolks one at a time mixing until smooth after each addition and then mix in remaining ingredients. Beat egg whites until they will hold a firm peak but are not dry. Fold into cheese mixture. Pour into the baking pan and bake 1 hour and 15 or 30 minutes until lightly golden and the center is fairly firm. Cool in a draft free area. Serve at room temperature or cover and chill. Release from sides of pan and cut in wedges. Serve garnished with fresh peach slices, strawberries or raspberries.

Notes: Traditionally this recipe was made with ricotta but of course I use goat cheese which makes it light and smooth and citrusy-- and not too sweet. It takes a lot of goat cheese so if you wish you can use 1/2 goat cheese and 1/2 ricotta. If using peach slices, dip in 1 Tbsp. freshly squeezed lemon juice and 1 Tbsp. water to keep peach slices from browning.