---------- Recipe via Meal-Master (tm) v8.05

     Title: Fromage Blanc Cheesecake
Categories: Cheesecakes, Bakery
     Yield: 10 Servings

          CRUST
   3/4 c  Graham cracker crumbs
   3/4 c  White chocolate; chop
   3/4 c  Toasted almond brittle
   1/4 c  Butter; melt
          FILLING
     1 c  Sugar; divide
     1 lb Fromage Blanc
     3    Sheets gelatin; soften cool
          -water
     6    Yolks
 1 1/2 c  Heavy cream; whip to stiff
          -peaks
          STRAWBERRY MINT SALSA
     2 pt Strawberries
     8 oz Strawberry puree
     1    Lime; juice of
     2    Leaves fresh mint; julienne

 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"
 ring molds, smooth tops and chill until set. Serve with STRAWBERRY MINT
 SALSA-Cut off strawberry tops and cut up. Toss into strawberry puree then
 add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and
 sprinkle with mint. Source: Bakers' Dozen, Gale Gand, TVFN. MM Waldine Van
 Geffen [email protected].

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