Almond Cheese Cake

  1. How To Put It Together:
  2. Preheat oven to 325 Fahrenheit.
  3. Into the food processor, add the dates; process to a pasty ball. Add the softened goat cheese; process until well blended. Add the apple sauce, egg yolks, lemon extract and lemon zest; process until blended. Add the almond flour; blend until completely emulsified. Transfer the goat cheese mixture to a large bowl. Set aside for now.
  4. To a clean mixing bowl, add the egg whites. Using a hand-held mixer, beat at medium speed until just broken down; add the cream of tartar. Beat the egg whites to soft, white, shiny peaks.
  5. Place the goat cheese mixture bowl on your work surface and using a spatula, scoop about a third of the egg whites into the goat cheese mixture. Fold the egg whites in using fast, large strokes. Add the balance of the egg whites to the goat cheese mixture; fold the egg whites in using the same method of large strokes, trying not to lose any of eggs' fluffiness 7 scraping down the sides of the bowl as needed.
  6. Pour the batter into a parchment-lined cake pan; sprinkle the top with sliced almonds. Place the cake in the center of the oven for 35 minutes; transfer to a cooling rack and allow it to cool completely in the pan
  7. To plate the cake: Run a knife around the inside edge of the cake pan, place a dinner plate on top of the pan and flip it over. Carefully peel the parchment off the bottom of the cake. Center a cake plate on the bottom of the cake and holding both plates firmly, flip the cake; remove the dinner plate.
  8. Serve and enjoy!

pan, processor, mixing bowls, measuring cups, pan, a microplane, a flatware, goat cheese, dates, apple sauce, lemon, lemon, eggs yolks, flour, egg whites, cream of tartar, almonds

Taken from www.epicurious.com/recipes/member/views/almond-cheese-cake-52922321 (may not work)

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