This is a modified version of a recipe from "Classic Stars Desserts" by Emily Luchetti. The texture is very much like a ricotta cheesecake and is very good! I hope that you enjoy!
Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
Stir in the egg yolks two at a time, mixing well after each addition.
Mix in the flour until incorporated.
Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
Using a spatula, fold the egg whites into the cheese mixture.
Spread the batter into the prepared pan.
Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
Let cake cool to room temperature, then run a knife around the inside edge of the pan to loosen the cake before inverting a platter on top of the pan and then inverting plate and pan.
Lift off the pan to serve and top the cake with berries.
The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.
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