---------- 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 vghc42a@prodigy.com.
  
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