Fromage Blanc Cheesecake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

Crust:
3/4 cup Graham cracker crumbs
3/4 cup white chocolate, chopped
3/4 cup toasted almond brittle
1/4 cup butter, melted

Filling:
1/2 cup plus 1/2 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.

Tagged: cheesecakes, desserts, fromageblanccheesecake add tags

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