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MARSHALL FIELD’S FRANGO MINT CHEESECAKE

Source of Recipe

CopyKat


Recipe Introduction

Served in the Walnut Room at Marshall Field’s Chicago store. The store makes it with a traditional graham cracker crust, but you can try it with a chocolate cookie crust if you’re planning on freezing it (the crust doesn’t get as soggy as the graham cracker crust).

List of Ingredients

8 ozs. thin chocolate wafer cookies
4 tbsps. butter, melted
1 cup Frango mints, chopped
24 ozs. cream cheese, softened
1 cup sugar
2 large eggs
1/3 cup heavy whipping cream
1 tsp. vanilla
1/4 tsp. unflavored gelatin
1 tbsp. cold water
4 Frango mints + more for garnish
1/2 cup sour cream
pinch of salt



Recipe

Preheat oven to 350º. Process the cookies in a food processor until crushed thoroughly. Add the butter and mix. Pour the mixture into a 10" spring form pan and press into the bottom to form a 1/4" thick crust. Set aside. Melt the cup of chopped Frango mints in the microwave, 1 minute at a time, on high and stir until melted. Cool.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and cream for 3 minutes. While mixing on low speed, add the eggs, 1 at a time, until well blended. Add the melted mints, cream and vanilla. Blend well. Pour the batter over the prepared crust and bake for 35 minutes. The center will be shaky, but will firm up as it cools. Cool on a wire rack for 1 hour.

Combine the gelatin and cold water in a small bowl. Chop the 4 Frango mints and melt in a small bowl, on high heat, in the microwave (1 minute at a time and stirring until melted). Stir in the gelatin mixture and cool slightly. Blend in the sour cream and salt. Spread the mixture over the cooled cheesecake and chill in the refrigerator.

When ready to serve, you can sprinkle with chopped Frango mints or garnish with whole mints and whipped cream.