Fromage Blanc Cheesecake
Yield
8 servingsPrep
20 minCook
?Ready
140 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | cup |
graham cracker crumbs
|
*
|
| ¾ | cup |
white chocolate
chopped |
*
|
| ¾ | cup |
almond brittle
toasted |
* |
| ¼ | cup |
butter
melt |
|
| Filling | |||
| 1 | cup |
sugar
divide |
|
| 1 | pound |
fromage blanc
|
* |
| 3 | sheets |
gelatin, unflavored
soften cool |
*
|
| 1 | x |
water
|
*
|
| 6 | each |
egg yolks
|
*
|
| 1 ½ | cups |
heavy whipping cream
whip to stiff peaks |
|
| Strawberry mint salsa | |||
| 2 | pints |
strawberries
|
*
|
| 8 | ounces |
strawberry puree
|
* |
| 1 | x |
lime juice
|
*
|
| 2 | each |
mint leaves
julienne |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
graham cracker crumbs
|
*
|
| 177 | ml |
white chocolate
chopped |
*
|
| 177 | ml |
almond brittle
toasted |
* |
| 59 | ml |
butter
melt |
|
| Filling | |||
| 237 | ml |
sugar
divide |
|
| 453.6 | g |
fromage blanc
|
* |
| 3 | sheets |
gelatin, unflavored
soften cool |
*
|
| 1 | x |
water
|
*
|
| 6 | each |
egg yolks
|
*
|
| 355 | ml |
heavy whipping cream
whip to stiff peaks |
|
| Strawberry mint salsa | |||
| 946 | ml |
strawberries
|
*
|
| 231.2 | ml/g |
strawberry puree
|
* |
| 1 | x |
lime juice
|
*
|
| 2 | each |
mint leaves
julienne |
*
|
Directions
CRUST: Combine first four ingredients until well coated with butter.
Press into bottom of molds.
FILLING: 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.
Serve with Strawberry Mint Salsa: Cut off strawberry tops and cut up.
Toss into strawberry purée then add lime juice.
Wrap and refrigerate.
To serve, spoon salsa on plate and sprinkle with mint.
