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1
Preheat the oven to 300F.
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2
Butter or oil a 6-inch springform pan or individual ramekins or molds.
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3
Mix the batter:
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4
Combine the eggs, sugar, and salt in a medium bowl and whisk for 1 to 2 minutes.
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5
Whisk in the goat cheese until smooth.
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6
Add the creme fraiche and whisk for 1 minute.
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7
Do not overmix or the cheesecake will have a grainy texture.
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8
Bake the cheesecake:
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9
Spread the batter in the prepared pans or molds.
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10
If using a springform pan, wrap a large piece of aluminum foil around the outside, making sure the foil fully encases the pan so that once you set the pan in a deep water bath, none of the water seeps in.
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11
Place the foil-wrapped pan in a roasting pan and fill with water so that it comes up 1 1/2 inches along the side of the springform.
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12
Bake the cheesecake until the center is set or a thermometer in the center of the cheesecake reads between 150F and 170F, approximately 40 minutes.
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13
(An air bubble or two might rise to the surface, but the cheesecake will barely expand.)
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14
If you are using individual cheesecakes, you do not need a water bath.
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15
Bake the individual cheesecakes for 20 to 24 minutes, rotating the pan halfway through the baking process.
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16
If the cheesecakes start to rise, remove them from the oven immediately.
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17
Remove the cheesecake from the oven and allow it to cool.
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18
Transfer to the refrigerator and chill for 30 minutes before removing the sides of the springform pan.
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19
Enrobe the cheesecake:
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20
Follow the recipe for Peanut Brittle, substituting hazelnuts for the almonds.
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21
Using both hands, pat the ground Hazelnut Brittle onto the top and the sides of the chilled cheesecake.
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22
Serving Suggestions:
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23
This cheesecake works beautifully with the Blood Orange Caramel Sauce, the Fresh Fig and Madeira Compote, and the Roasted Medjool Dates Stuffed with Cashews, Currants, and Candied Citrus.
