Ingredients Jump to Instructions ↓

  1. Source: Marshall Field & Company, Chicago

  2. 1930, and they are shipped all over the world. Their kitchen produces

  3. 800,000 pounds of Frango Mints every year. This cheesecake is served in their famous Walnut Room.

  4. Chocolate Cookie Crust

  5. 30 Oreo cookies and scrape off all the filling. You will have

  6. 60 halves. Pulverize these, along with

  7. 4 tablespoons of butter, in a blender. Pack firmly into a 10-inch springform pan.

  8. Filling

  9. 1 cup chopped Frango Mints (original flavor) in a double boiler. With an electric mixer on medium speed, beat in

  10. 24 ounces of softened cream cheese and 1 cup sugar. Add

  11. 2 eggs at low speed, then beat in the melted Frango Mints. Add

  12. 1/3 cup whipping cream and 1 teaspoon vanilla extract. Blend well. Spread evenly over the crust. Bake at

  13. 350 degrees F for 35 minutes. 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.

  14. Glaze

  15. 1/4 teaspoon plain gelatin with

  16. 1 tablespoon ice cold water. Melt

  17. 4 chopped Frango Mints and let them cool slightly. Stir into the gelatin mixture. Add

  18. 1/2 cup sour cream and a speck of salt. Spread over the cold Frango Mint Cheesecake.


Send feedback