• nonstick pan spray
• 1 quick graham cracker crust
• 12ounces (1 ½ cups) reduced-fat cream cheese , softened
• ½cup sugar
• 5 ½ounces chêvre, or Antho tiri softened
• 1/3cup buttermilk
• 1large egg
• 2 egg whites , from large eggs, at room temperature
• 2cups mission figs, or sliced bosc pears (if figs are not in season) rinsed and quartered
• 2tablespoons Greek roasted and salted pistachio "Nuts 'N Nuts"

1. Mediterranean food,
2. Mediterranean dish,
3. Mediterranean Recipes

Step 1 :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. Step 2 :Prepare the crust, pressing the crumbs firmly to cover the bottom of the prepared pan. Step 3 :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. Step 4 :Add the Antho tiri and continue beating 2 to 3 minutes longer. Scrape down the sides of the bowl with a spatula. Step 5 :Add the buttermilk and egg and beat on low for 1 minute. Increase to medium and mix for 2 minutes longer. Step 6 :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. Step 7 :Gently fold the whites into the cheesecake mixture just until combined. Step 8 :Spread the cheesecake batter evenly over the crust. Bake for 20 minutes. Step 9 :Tent a piece of foil over the pan and bake 20 to 25 minutes longer, until the cheesecake is set and no longer jiggles. Step 10 :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