Recipe courtesy of Gale Gand

Fromage Blanc Cheesecake

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 2 hr
  • Cook: 20 min
  • Yield: 10 servings
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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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