Recipe - Fromage Blanc Cheesecake

CRUST
Three fourths cup Graham cracker crumbs
Three fourths cup Chopped white chocolate
Three fourths cup Toasted almond brittle
One fourth cup Melted butter

FILLING
One half cup Sugar, plus
One half cc Sugar
1 pound Fromage Blanc
3 Sheets gelatin, softened in
cool water
6 Yolks
1 One half cup Heavy cream, whipped to
stiff peaks

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 4inch ring molds, smooth tops and chill until
set.

Yield: 10 servings

Serve with strawberry mint salsa.

BAKERS' DOZEN GALE GAND SHOW #BD1A34, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

MCBusted by Gail Shermeyer 4paws@netrax.net on Mar 19, 1997

Posted to MCRecipe Digest V1 #532 by 4paws@netrax.net (ShermeyerGail) on
Mar 21, 1997