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Marshall Field Frango Mint Cheesecake

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.

Preparation:

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.

Preparation:

Spread over the cold Frango Mint Cheesecake.

Makes 4

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