I made this along time ago, i was saving it for the cook book, 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 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 sauce pan 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 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 creame 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 fridge and place the brittle on top. I usually serve this with Caramel Sauce, yum