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Marshall Field Frango Mint Cheesecake

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Filling Ingredients:

  • Melt 1 cup chopped Frango Mints (original flavor) in a double boiler.
  • With an electric mixer on medium speed, beat in 24 oz of softened cream cheese and 1 cup sugar.
  • Add 2 eggs at low speed, then beat in the melted Frango Mints.
  • Add 1/3 cup whipping cream and 1 tsp vanilla extract. Blend well.
  • Spread evenly over the crust. Bake at 350° F for 35 minutes.

Directions:

  1. The center will be slightly shaky when you remove it from the oven. Place it on a wire rack, and the center will firm as it cools. At this point you may either freeze it or wait until it cools completely, then glaze it.

    Glaze Ingredients:

    • Mix 1/4 tsp plain gelatin with 1 Tbsp ice cold water.
    • Melt 4 chopped Frango Mints and let them cool slightly.
    • Stir into the gelatin mixture.
    • Add 1/2 cup sour cream and a speck of salt.

Directions:

  1. Spread over the cold Frango Mint Cheesecake.
  2. Makes 4

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