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About the Recipe: Chocolate and cheesecake are the perfect dessert duo. Start with this classic cheesecake recipe and add your favorite Frango flavors. It’s easy to make and triple tosses chocolate into the crust, filling, and the topping. We topped the cheesecake with raspberries, but it can be paired with any fruit or even whipped cream. Make it ahead and it’s ready for your party the next day.
Recipe Adapted from Source: Marshall Field & Company, Chicago
https://recipegoldmine.com/ccm/marshall-field-frango-mint-cheesecake.html
Cook’s Note: I added a raspberry touch to the topping because I wanted to serve the cheesecake with glazed fresh raspberries. I also used a chocolate cookie crust in place of the graham cracker crust. This makes a very firm crust.
Prepare Raspberry Mint Topping: Put cold water in a small dish; sprinkle gelatin over it to soften. Transfer to the top of a double boiler over simmering water; stir until gelatin is dissolved. Stir in raspberry jam; stir until dissolved. Add the Frango Mints; stir until melted and smooth. Remove from heat; cool to lukewarm. Add sour cream to topping; mix well.
Spread Topping & Chill: Carefully spread over the cooled cheesecake top; leave it smooth or poke your finger around the topping for a lightly textured look. Chill in the refrigerator for at least 4 hours or overnight before serving. For Serving: I melted the jam, cooked it to warm; folded it into the fresh raspberries; and spooned the raspberries onto the center of the cake. For a swirled appearance, place some raspberry jam dots around the top; swirl lightly with your finger to make a light wavy appearance.
Yield: about 12 servings
pdf for Copy of Recipe – Frango Mint Chocolate Cheesecake with Fresh Raspberries
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