Fromage Blanc Cheesecake
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INGREDIENTS
- 1/4 c Butter ; melted
- 1 1/2 c Heavy cream, whipped to
- Crust
- 3/4 c Toasted almond brittle
- 1/2 c Sugar, plus
- 3/4 c Chopped white chocolate
- 3/4 c Graham cracker crumbs
- 6 Yolks
- FILLING
- 1/2 cc Sugar
- 1 lb Fromage Blanc
- 3 Sheets gelatin, softened in
INSTRUCTIONS
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 4-inch 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 MC-Recipe Digest V1 #532 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (137g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 329 | ||
| Calories from Fat: 211 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.4g | 31 % | |
| Saturated Fat 9.5g | 48 % | |
| Monounsaturated Fat 9.5g | ||
| Polyunsanturated Fat 3.1g | ||
| Cholesterol 856.4mg | 263 % | |
| Sodium 107.6mg | 4 % | |
| Potassium 87.4mg | 2 % | |
| Total Carbohydrate 18.8g | 6 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 18.5g | ||
| Protein 11.3g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 329
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