Goat’s Milk Cheesecake

Goat’s Milk Cheesecake
Chef Diana Moles yields: 27

3 Packages of 8 oz. Cream Cheese, softened
10 oz. Container Goat Cheese, softened
1 Cup Mascarpone Cheese
1 ½ Cup Ricotta Cheese
1 Cup Cultured Sour Cream
1 ⅟3 Cup Granulated Sugar
¼ Cup Cake Flour
½ teaspoon Salt
1 Lemon, lemon Zest
4 Eggs
2 Eggs, separated
1/8 teaspoon Pure Vanilla Extract

With an electric mixer, cream together cream cheese, goat cheese, mascarpone cheese, and ricotta cheese on medium speed until mixed well, scraping the sides of the bowl with a rubber spatula. Add sugar, flour, salt and lemon zest. Mix on medium speed until ingredients are incorporated, scraping down the sides of the bowl. Slowly add eggs, 2 egg yolks and vanilla, mixing on low speed. Set aside.
In a separate bowl, whip egg whites until stiff peaks form. Gently fold egg whites into cheesecake batter until just incorporated.
Deposit 1/3 cup of cheesecake batter in a 3” flexi-pan or ceramic ramekin. Bake at 270°F for 25 minutes. Freeze cakes in pan for 4 hours. Remove from pan while cakes are frozen.