Goat Cheese Cheesecake Recipe - Tablet Magazine

Ingredients

• 1 pound low-fat farmer cheese
• ¾ cup (5 ounces) cream cheese, at room temperature
• 1 log (11 ounces) Montrachet goat cheese, at room temperature
• Grated zest of 1 lemon
• ¼ cup lemon juice
• ¾ cup sugar
• 1 teaspoon pure extract
• Pinch kosher salt
• 6 extra-large egg whites (about 1 cup)
• ¼ cup low-fat plain yogurt or mascarpone
• Nut Brittle (recipe follows)
• ½ pint fresh blueberries, blackberries, or raspberries
• 4 ounces graham crackers or gluten-free oat biscuits
• ¼ cup packed brown sugar
• 4 tablespoon (1/2 stick) chilled unsalted organic butter
• ½ cup sugar
• Pinch cream of tartar
• 2 tablespoons plus 2 teaspoons water
• ¼ cup finely ground blanched hazelnuts
• ¼ teaspoon ground ginger (optional)
• 1/8 teaspoon finely ground sea salt