Frango Mint Cheesecake Recipes
MARSHALL FIELD'S FRANGO MINT CHEESECAKE
Make and share this Marshall Field's Frango Mint Cheesecake recipe from Food.com.
Provided by lilbitgabby
Categories Cheesecake
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 468.3, Fat 35.6, SaturatedFat 21.3, Cholesterol 173.8, Sodium 315, Carbohydrate 30.4, Fiber 0.3, Sugar 22.9, Protein 8.4
ERIKA'S "FRANGO" MINTS
This recipe was passed on to my mom from her dear friend Erika Brooks who was an amazing cook, baker, and cake decorator in 1984. This recipe is based on the famous Frango® candy that was sold at the Bon Marche in Seattle, WA. I have substituted other extracts for different flavors. If I want a pretty look, I pipe the chocolate into small candy papers with a pastry tip. The result is a soft smooth chocolate candy.
Provided by mauigirl
Categories Desserts Candy Recipes Mints
Time 4h15m
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet or plate with waxed paper.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
- Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
- Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.7 g, Cholesterol 5.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 24.5 mg, Sugar 15.4 g
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