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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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; ), 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. 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 |
Directions:
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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