I love chevre, and it’s lower in fat than most cheeses, which makes it a great alternative for such a typically high fat dessert as cheesecake.
This one is crustless, as in New York style – as easy as it gets – but if you want to add a crust, you definitely can.
A classic would be crushed graham crackers with melted butter to form ‘sand’, pressed into the pan with a measuring cup.
6 oz chevre
6 oz cream cheese
1/2 c natural sugar
3 oz fig jam
1 t vanilla extract
1/2 t salt
Juice of 1/2 lemon
Butter pan, or coat with olive oil.
Bake in a water bath^ at 350* for 50m.
^Known as a bain-marie, a water bath in baking is meant to heat gently, which with delicate recipes like cheesecake, helps with keeping the final cake moist.
It also helps keep the top from cracking.
You put your cake pan in a larger pan and fill the larger one with water, halfway up the side of the pan your cake is in.
Note: This is a short cheesecake, and is intended to be.
If you want the flair – and happy gluttony – of a higher one, double the ingredients.