Fromage Blanc Cheesecake

Directions

1. 1
   Combine first four ingredients until well coated with butter.
2. 2
   Press into bottom of 4 inch ring molds.
3. 3
   Chill.
4. 4
   Combine 1/2 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved.
5. 5
   Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved.
6. 6
   Cool slightly over a water bath until slightly thickened.
7. 7
   Whip yolks in mixer with second 1/2 cup of sugar until thick and pale, fold into fromage mixture.
8. 8
   Carefully fold in whipped cream.
9. 9
   Fill 4-inch ring molds, smooth tops and chill until set.
10. 10
    Serve with strawberry mint salsa.
11. 11
    Bring sugar and water to a boil in a heavy sauce pan.
12. 12
    Brush down sides of pan with a water to prevent sugar from crystallizing.
13. 13
    Cook until amber in color and water has evaporated.
14. 14
    Carefully stir in butter with a wooden spoon until completely blended.
15. 15
    Quickly stir in almonds and remove from heat.
16. 16
    Immediately pour onto a greased 1/2-inch sheet pan.
17. 17
    Cool.
18. 18
    Yield: 3 cups