Fromage Blanc Cheesecake Recipe

In a medium bowl, combine the 3/4 cup almond brittle, 3/4 cup graham cracker crumbs, 1/2 cc sugar, and 3/4 cup chocolate. Pour in the 113 grams of melted butter and mix until everything is evenly coated.

Press this mixture firmly into the bottom of your chosen molds. Transfer them to the refrigerator and chill until the crust is firm.

In a large heatproof bowl, combine 1 cup of sugar with the 1 pound fromage blanc. Place the bowl over a hot water bath and whisk continuously until the sugar has completely dissolved into the fromage blanc. Squeeze any excess water from the 3 inches of sheet gelatin, then add it to the warm fromage mixture, stirring until the gelatin has fully dissolved. Continue to cool the mixture over the water bath, stirring occasionally, until it is slightly thickened.

In a separate mixer bowl, whip the 6 egg yolks with the second cup of sugar until the mixture is thick and pale. Gently fold the whipped yolks into the cooled fromage blanc mixture. Finally, fold in the 1 1/2 cups of whipped heavy cream.

Carefully fill your 4-inch ring molds with the cheesecake mixture, smoothing the tops. Chill them in the refrigerator until the cheesecake is completely set.