Fromage Blanc Cheesecake
by Kathleen Morrison
SERVINGS
10 servings scale / convert
INGREDIENTS
Crust
3/4 cups Graham cracker crumbs
3/4 cups white chocolate, chopped
3/4 cups toasted almond brittle
1/4 cup butter, melted
Filling
1 cup sugar
1 lb. fromage blanc
3 sheets gelatin, softened in cool water
6 egg yolks
1-1/2 cup heavy cream, whipped to stiff peaks
INSTRUCTIONS
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, and 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.
CHEF COMMENTS
Serve with strawberry mint salsa.
TAGS
cheesecakes, desserts, fromageblanccheesecake add tags
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