//Deliciously simple, simply delicious

Sometimes the most flavorful desserts require minimal ingredients, preparation, and time to make. This exquisite lavender goat cheesecake comes to mind. It's an incredibly versatile recipe, as well: you can serve it as a dessert "nightcap" following a summer evening meal; or you can omit the eggs and use the batter and berries as filling for crepes or for pancakes. You can even use the lavender syrup in lieu of table syrup for waffles.

Lavender Goat Cheesecake with Fresh Berries
Dish No. 4 of 6 for The Bounty of Blissful Berry Bites

For cake
11 oz fresh goat cheese, room temperature
3/4 cup sugar
1 tsp vanilla extract
1 tsp fresh lemon juice
Zest of one lemon
6 large eggs, separated
3 Tbsp all-purpose flour
1/2 pint blackberries
1/2 pint blueberries
1 pint raspberries

Preheat the oven to 350° F. Butter a 9-inch cake pan and dust it with granulated sugar; tap out the excess.

Put the goat cheese, sugar, vanilla, lemon juice and zest in a stand mixer fitted with a paddle attachment and beat until smooth. Stir in the egg yolks, two at a time, mixing well after each addition. Add the flour and mix until incorporated.

In a separate mixer bowl, place the egg whites and whip on medium speed until a soft peak forms. Using a spatula, gently fold in the whipped whites into the goat cheese batter. Spread the batter into the prepared cake pan.

Bake until toothpick inserted into the center comes out clean, about 25 to 30 minutes. Let cool to room temperature, then top with berries.



For lavender syrup
1/2 cup sugar
1/3 cup loosely packed lavender
1 tsp lemon juice
1/4 cup water

In a medium-sized saucepan, add the sugar, lavender, lemon juice and water. Once the syrup comes to a boil, remove it from heat and strain it. Cover the syrup and allow it to steep for at least 20 minutes.

Using a dry pastry brush, spread the syrup over the cake and the berries. Optional: sprinkle dry lavender onto the cake.