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Milk and Honey Cheesecake


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Milk and Honey Cheesecake


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Milk and Honey Cheesecake

Try this cheesecake for a variation on the usual. The tangy goat cheese is refreshing and the lemon juice brightens the entire dish. I like to garnish with fresh berries (when they are in season).


  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour


8 servings


  • 11 ounces soft goat cheese, at room temperature
  • 3 tablespoons granulated sugar
  • 1/2 cup honey
  • Zest and juice of 1 lemon
  • 1 vanilla bean scraped
  • 6 large eggs, separated
  • 3 tablespoons all-purpose flour
  • Fresh berries and powdered sugar for garnish



  1. Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust with granulated sugar, pouring off the excess.
  2. In a medium bowl, combine the goat cheese with the honey, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch.
  3. Beat in the flour at low speed.
  4. In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one-third of the whites into the goat cheese mixture, then gently fold in the remaining whites.
  5. Spoon the batter into the prepared pan and bake for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack to cool completely.
  6. Invert the cake onto a large plate. Arrange the berries on top and sift confectioners’ sugar over all. Cut the cake into wedges and serve.

Contributed By: LAURA FRANKEL


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About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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