Goat cheese-cheesecake!
The first time I had this cheesecake was on my externship for Park Avenue Seasons! I instantly fell in love with the tangyness and texture from the goat cheese.
8 oz cream cheese
8 oz goat cheese
6 oz sour cream or creme fraiche
2 eggs
1/2 cup sugar
1 teaspoon vanilla
Blend it all together until smooth and no more lumps are present. This will keep in the fridge sealed for 4 days.
Bake at 350° for 16-18 minutes if in a tiny mold like so, for a standard 8” cake pan you’ll need closer to 45 minutes and a water bath couldn’t hurt. Due to how fast this size bakes a water bath is unnecessary. For those unfamiliar, the water bath helps with even heat distribution and moisture. Will also help prevent cracking.
After they come out allow to cool to room temp before wrapping and fridging over night.