Marshall Field's Frango Mint Cheesecake
Indulge in the decadent and timeless flavors of Marshall Field's Frango Mint Cheesecake, a nostalgic dessert inspired by the iconic Chicago department store. This luxurious cheesecake features a rich, velvety filling made with creamy Frango Mint chocolates, balanced by the tangy notes of sour cream and the smoothness of cream cheese. Nestled atop a buttery chocolate graham cracker crust, the cheesecake is baked to perfection in a water bath, ensuring a flawlessly creamy texture without cracks. Each slice is a harmonious blend of minty chocolate elegance and classic cheesecake indulgence, making it an irresistible choice for any special occasion. For a show-stopping finishing touch, garnish with dark chocolate shavings and a dollop of whipped cream. A classic dessert with a twist, this Frango Mint Cheesecake will transport your taste buds to pure minty bliss.
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Ingredients
- 1.5 cups (crushed) chocolate graham crackers
- 6 tablespoons (melted) unsalted butter
- 24 ounces (3 packages) cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 6 ounces Frango Mint chocolates (melted and cooled)
- 2 teaspoons pure vanilla extract
- 4 units eggs (room temperature)
- 4 ounces dark chocolate (optional, for decoration)
- 1 cup whipped cream (optional, for topping)
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to ensure no leaking during the water bath.
Step 2
In a medium bowl, combine the crushed chocolate graham crackers and melted butter. Mix until it forms a sandy consistency. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2-3 minutes.
Step 4
Gradually add the granulated sugar and beat until well combined, followed by the sour cream. Mix in the melted Frango Mint chocolates and vanilla extract until the mixture is silky and smooth.
Step 5
One by one, add the eggs to the cream cheese mixture, mixing just until each egg is incorporated. Be careful not to overmix to avoid air bubbles in the batter.
Step 6
Pour the cheesecake batter onto the prepared crust, spreading it evenly.
Step 7
Place the springform pan into a larger baking dish. Fill the outer baking dish with hot water until it reaches halfway up the side of the springform pan to create a water bath.
Step 8
Carefully transfer the setup to the oven and bake for 70-75 minutes, or until the edges are set and the center jiggles slightly when shaken.
Step 9
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps to prevent cracking.
Step 10
Remove the cheesecake from the oven and water bath. Run a knife around the edge of the pan to loosen the cheesecake, then cool completely on a wire rack. Refrigerate for at least 6 hours or overnight.
Step 11
Before serving, release the springform pan and transfer the cheesecake to a serving plate. If desired, garnish with shaved dark chocolate and whipped cream. Slice and enjoy!
Nutrition Facts
| Serving size | (6865.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 24648.1 |
| Total Fat 2262.1g | 0% |
| Saturated Fat 1367.5g | 0% |
| Polyunsaturated Fat 8.8g | |
| Cholesterol 7251.6mg | 0% |
| Sodium 18768.9mg | 0% |
| Total Carbohydrate 819.2g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 624.4g | |
| Protein 406.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 6274.9mg | 0% |
| Iron 44.4mg | 0% |
| Potassium 7579.0mg | 0% |
Source of Calories