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

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