Frango mint cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chocolate Wafer Cookies, |
| Thin | ||
| 1 | cup | Frango Mints -- chopped |
| 3 | packs | (8 Oz) Cream Cheese -- |
| Softened | ||
| 1 | cup | Sugar |
| ¼ | teaspoon | Gelatin, Unflavored |
| 1 | tablespoon | Cold Water |
| 4 | Frango Mints | |
| 4 | tablespoons | Butter -- melted |
| 2 | larges | Eggs |
| ⅓ | cup | Heavy Cream (Whipping) |
| 1 | teaspoon | Vanilla Extract |
| ½ | cup | Sour Cream |
| pinch | Salt | |
Directions
CRUST
FILLING
TOPPING
In a food processor bowl, pulverize the cookies. Add the butter and mix. Turn the mixture into a 10-inch springform pan and press onto the bottom to form a ¼-inch thick crust. and set aside. Preheat oven to 350 F. Melt the chopped mints in apie pan set in an electric skillet heat to 325 F, or in the top of a double boiler over hot water. Cool.
In a large mixer bowl, beat the cream cheese until smooth. Add the sugar and cream for 3 mins. Add the eggs at low speed, continuing to beat at low speed until mixture is well blended. Add the melted mints, cream and vanilla. Blend well.
Pour the batter over the prepared crust and bake for 35 mins. The center will be shaky, but will firm up as it cools. Cool on a rack for 1 hr. While the cake is cooling, combine the gelatin and cold water in a small bowl. Chop the mints and melt over hot water; stir in the gelatin mixture and cool slightly. Blend in the sour cream and salt. Spread the topping over the cooled cheesecake and chill in the refrigerator.
Makes 12 to 16 servings.
Recipe By : Heartland by Marcia Adams - ISBN 0-517-56533-7 From: Dan Klepach Date: 05-14-95 (159) Fido: Cooking