Goat Cheesecake with Figs
  • Nonstick pan spray
  • 1 Quick Graham Cracker Crust (page TK)
  • 12 ounces (1 1/2 cups) reduced-fat cream cheese (Neufchatel), softened
  • 1/2 cup sugar
  • 5 1/2 ounces chêvre, or Antho tiri softened
  • 1/3 cup buttermilk
  • 1 large egg
  • 2 egg whites, from large eggs, at room temperature
  • 2 cups Mission figs, or sliced Bosc pears (if figs are not in season) rinsed and quartered
  • 2 tablespoons finely-chopped toasted pistachios

Preheat the oven to 325°F. with a rack in the lower third of the oven. Coat a 9-inch springform or other round cake pan with nonstick pan spray.

Prepare the crust (page TK), pressing the crumbs firmly to cover the bottom of the prepared pan.

Using an electric mixer and the paddle attachment, if you have one, beat the cream cheese and sugar on medium for 2 to 3 minutes, until it is smooth. Add the Antho tiri and continue beating 2 to 3 minutes longer. Scrape down the sides of the bowl with a spatula. Add the buttermilk and egg  and beat on low for 1 minute. Increase to medium and mix for 2 minutes longer.

In a clean medium bowl with clean beaters, beat the egg whites on high for 1 to 2 minutes, until medium peaks form, curing over slightly when you lift the beaters. Gently fold the whites into the cheesecake mixture just until combined.

Spread the cheesecake batter evenly over the crust. Bake for 20 minutes. Tent a piece of foil over the pan and bake 20 to 25 minutes longer, until the cheesecake is set and no longer jiggles.

Cool the cheesecake at room temperature for 1 hour. Refrigerate, loosely covered with plastic film, for another 2 hours or overnight.

To serve: Remove the outer pan ring if you used a springform pan and transfer the cake on its base to a serving platter. Serve the cake in wedges, garnished with the figs and pistachios