Updated: Apr 27, 2020
I made this a long time ago, I was saving it for the cookbook, but though what the hell let's post it.
Step one you will need to make the mixed nut brittle first that tops the cheesecake.
Mixed Nut Brittle
1 cup of raw sugar
1/3 cup of water
1/8 teaspoon cream of tartar
1/4 cup of ground almonds
1/4 cup chopped mixed nuts - I use hazelnuts, almonds, and cashews
In a small saucepan heat sugar, water, and cream of tartar to a boil, cook until the mixture turns a golden brown. Next, pour onto a Silpat cover cookie sheet and let cool. Break up cooled caramel and then grind in the food processor, I know this sounds odd after you just made it, but wait you'll see.
On another Slipat cover cookie sheet sprinkle the ground caramel, ground almonds, and chopped nuts evenly between 6 ring molds, and the balance just free form, this will be the topping. I usually place all three into a container and shake before pouring onto the sheet. Place into a 350-degree oven, to remelt for 4 to 6 minutes, remove from the oven a sprinkle a touch of salt into each ring mold. Note: spray ring molds so that they release brittle circles.
Un-mold and cool, set aside.
10 oz of fresh goat cheese
1/2 cup raw sugar
1/2 cup of creme fraiche or heavy cream
1 egg and 1 egg yolk
pinch of salt
Preheat oven to 300 degrees
In the stand mixer cream together the eggs, sugar, and salt. Next, add the goat cheese and blend until smooth. Now add the cream and blend for 1 minute, do not over mix.
Now I serve these in ramekins it is much easier. Place Brittle discs at bottom of ramekins and pour evenly between 6 ramekins, place in a water bath, and place in the oven for 20 to 30 minutes, if they start to rise remove from oven.
Let cool then, then chill for an hour, remove from the fridge and place the brittle on top. I usually serve this with Caramel Sauce, yum