Frango Mint Cheesecake Recipes

FRANGO MINT CHEESECAKE

Steps:

• Preheat oven to 350°. Place chocolate graham crackers in a food processor; process 30 seconds or until finely ground. Sprinkle crumbs over bottom of a 9-inch springform pan coated with cooking spray. Lightly coat crumbs with cooking spray. Wrap outside of pan with a double layer of foil. Combine sugar, flour, and salt. Place cottage cheese and cream cheeses in a food processor; process 1 minute or until smooth. Add sugar mixture; process 1 minute or until smooth. Add vanilla, eggs, and egg white; process 1 minute or until well blended. Add half of chopped mints; pulse once to combine. Pour batter into prepared pan. Sprinkle remaining half of chopped mints evenly over batter. Place springform pan in a jelly-roll pan or large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 50 minutes or until cheesecake center barely moves when pan is touched. Remove the cheesecake from oven; cool in pan on a wire rack 5 minutes. Run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Yield: 12 servings (serving size: 1 slice)

MARSHALL FIELD'S FRANGO MINT CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan.
• Bake at 350ºF for 5 minutes.
• Filling: Mix cream cheese and suger until well blended.
• Mix in the eggs one at a time.
• Mix in the cream.
• Mix in the melted frango mints. Mix until very smooth.
• Pour into baked crust. Bake at 350ºF for 25 minutes or until it's just firm and not jiggly.
• For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake.
• Bake an additional 3-5 minutes.
• Refrigerate overnight before serving.