Source: This recipe from Haystack Mountain Goat Dairy for a cheesecake made with goat cheese was featured on a Martha Stewart's television show on artisanal cheesemaking. It was inspired by executive pastry chef Emily Luchetti of Farallon Restaurant in San Francisco.
3/4 pound Haystack Mountain Boulder Chevre, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest (from 1 small lemon)
1 teaspoon vanilla extract
6 large eggs, separated
3 tablespoons all-purpose flour
3 large peaches, peeled, pitted, and cut into 1/4-inch slices
1/4 cup blueberries
Whipped cream or crème fraîche (optional)
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust with 1 tablespoon of the sugar.
In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla extract. Beat at medium speed until smooth. Beat in the egg yolks, one at a time, incorporating each one completely before adding the next. Turn the mixer to low and add the flour.
In another bowl, using clean beaters, beat the egg whites until firm. Beat one third of the egg whites into the cheese mixture. Gently fold in the rest of the egg whites. Spoon the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean and the cake is deep golden brown, 35 to 45 minutes. Do not under-bake. Cool for 15 minutes on a cooling rack. Remove the cake from the pan and cool completely.
In a bowl, mix the peaches and blueberries together with the remaining 1 tablespoon sugar. (You may need more or less sugar, depending on the sweetness of the fruit.) Set aside.
When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon the fruit on top of the cake, leaving a 1-inch border all the way around. Cut and serve, garnishing each piece with a little whipped cream.
Serves 8 to 10.