From Kate Zuckerman’s The Sweet Life: Desserts from Chanterelle

Preheat oven to 300

butter a 6 inch springform and wrap the bottom and sides of the pan in aluminum foil. This will help prevent leaks as you will be baking the cake in a water bath.  I have also recently started making these in small, glass yogurt pots.

Combine

1 egg, 1 egg yolk, ½ cup sugar, and a pinch of salt

Whisk for 1-2 minutes

Whisk in one 11 oz log goat cheese at room temp until smooth

Stir in 5 oz of creme fraiche

Do not over mix or the cheesecake will be grainy.

Pour into the prepared pan. Place foil wrapped pan in a roasting pan and add water to come up 1 to 1 ½ inches up the sides of the pan. Bake for 40 minutes or until the cake reaches 150 to 170 degrees.

Remove cake from oven and let cool.