Marshall Field Frango Mint Cheesecake

Marshall Field has been making these Frango Mints in their kitchen since 1930, and they are shipped all over the world. Their kitchen produces 800,000 pounds of Frango Mints every year. This cheesecake is served in their famous Walnut Room.

Ingredients

Chocolate Cookie Crust

• 30 Oreo cookies
• 4 tablespoons butter

Cheesecake

• 1 cup chopped Frango Mints (original flavor)
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract

Glaze

• 1/4 teaspoon plain gelatin
• 1 tablespoon ice cold water
• 4 Frango Mints, chopped
• 1/2 cup sour cream
• Speck of salt

Instructions

Chocolate Cookie Crust

1. Separate Oreo cookies and scrape off all the filling. You will have 60 halves. Pulverize these, along with butter, in a blender. Pack firmly into a 10-inch springform pan.

Filling

1. Melt chopped Frango Mints (original flavor) in a double boiler.
2. With an electric mixer on medium speed, beat in cream cheese and sugar. Add eggs at low speed, then beat in the melted Frango Mints. Add whipping cream and vanilla extract. Blend well. Spread evenly over the crust.
3. Bake at 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.

Glaze

1. Mix gelatin with cold water. Melt 4 chopped Frango Mints and let them cool slightly. Stir into the gelatin mixture. Add sour cream and a speck of salt. Spread over the cold Frango Mint Cheesecake.

Attribution

Marshall Field & Company, Chicago