Fromage blanc cheesecake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Graham cracker crumbs |
| ¾ | cup | Chopped white chocolate |
| ¾ | cup | Toasted almond brittle |
| ¼ | cup | Melted butter |
| Filling: | ||
| ½ | cup | Sugar, plus 1/2 cup |
| 1 | pounds | Fromage Blanc |
| 3 | Sheets gelatin, softened in | |
| Cool water | ||
| 6 | Yolks | |
| 1½ | cup | Heavy cream whipped to stiff |
| Peaks | ||
Directions
Combine first four ingredients until well coated with butter. Press into bottom of molds. Chill.
Combine 1 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved. Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved. Cool slightly over a water bath until slightly thickened. Whip yolks in mixer with second cup of sugar until thick and pale, fold into fromage mixture. Fold in whipped cream. Fill 4-inch ring molds, smooth tops and chill until set. Yield: 10 servings Serve with strawberry mint salsa.
BAKERS' DOZEN GALE GAND SHOW #BD1A34