Frango Mint Cheesecake

The Chicago-based department store chain Marshall Field's has sold the addictive mint-infused Frango chocolates since 1918. You can order them online ($4.90 for 1/3 pound; www.fields.com), or substitute 10 dark chocolate mint candies (such as Andes mints). Wrapping the outside of the pan with aluminum foil helps keep the water bath where it belongs. Serve chilled.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 31%
  • Fat: 7.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.5g
  • Carbohydrate: 29.1g
  • Fiber: 0.2g
  • Cholesterol: 69mg
  • Iron: 0.4mg
  • Sodium: 229mg
  • Calcium: 67mg

Ingredients

  • 2 sheets chocolate graham crackers
  • Cooking spray
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup 1% low-fat cottage cheese
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 large egg white
  • 5 Frango mint candies, chopped and divided

Preparation

  1. Preheat oven to 350°.
  2. Place chocolate graham crackers in a food processor; process 30 seconds or until finely ground. Sprinkle crumbs over bottom of a 9-inch springform pan coated with cooking spray. Lightly coat crumbs with cooking spray. Wrap outside of pan with a double layer of foil.
  3. Combine sugar, flour, and salt. Place cottage cheese and cream cheeses in a food processor; process 1 minute or until smooth. Add sugar mixture; process 1 minute or until smooth. Add vanilla, eggs, and egg white; process 1 minute or until well blended. Add half of chopped mints; pulse once to combine. Pour batter into prepared pan. Sprinkle remaining half of chopped mints evenly over batter. Place springform pan in a jelly-roll pan or large roasting pan; add hot water to pan to a depth of 1 inch.
  4. Bake at 350° for 50 minutes or until cheesecake center barely moves when pan is touched. Remove the cheesecake from oven; cool in pan on a wire rack 5 minutes. Run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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