Fromage Blanc Cheesecake

Total Time:
2 hr 20 min
Prep:
2 hr
Cook:
20 min

Yield:
10 servings
Level:
Easy

Ingredients
  • Crust:
  • 3/4 cup graham cracker crumbs
  • 3/4 cup chopped white chocolate
  • 3/4 cup toasted almond brittle
  • 1/4 cup melted butter
  • Filling:
  • 1/2 cup sugar, plus 1/2 cup
  • 1 pound Fromage Blanc
  • 3 sheets gelatin, softened in cool water
  • 6 yolks
  • 1 1/2 cups heavy cream whipped to stiff peaks
  • TOASTED ALMOND BRITTLE:
  • 4 cups sugar
  • Water to dissolve
  • 3 tablespoons butter
  • 3 cups toasted almonds
Directions
Filling:

Combine first four ingredients until well coated with butter. Press into bottom of 4 inch ring molds. Chill.

Combine 1/2 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 1/2 cup of sugar until thick and pale, fold into fromage mixture. Carefully fold in whipped cream. Fill 4-inch ring molds, smooth tops and chill until set.

Serve with strawberry mint salsa.

TOASTED ALMOND BRITTLE:

Bring sugar and water to a boil in a heavy sauce pan. Brush down sides of pan with a water to prevent sugar from crystallizing. Cook until amber in color and water has evaporated. Carefully stir in butter with a wooden spoon until completely blended. Quickly stir in almonds and remove from heat. Immediately pour onto a greased 1/2-inch sheet pan. Cool.

Yield: 3 cups


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