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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 cup chocolate wafer cookie crumbs (about 20 cookies)
4 tbsp unsalted butter, melted
1 tbsp plus 2 tsp sugar
Filling
15 Frango mint chocolates
(about 5 ½ oz), coarsely chopped
3 (8-oz) pkg cream cheese, at room temperature
1 cup sugar
2 eggs, at room temperature
1/3 cup heavy whipping cream
½ tsp pure vanilla extract
Topping
1/4 tsp unflavored gelatin
1 tbsp cold water
3 Frango mint chocolates (about 1 oz), finely chopped
½ cup sour cream, at room temperature
Glaze
3/4 cup heavy whipping cream
3 oz semisweet chocolate, finely chopped
2 tbsp unsalted butter
Whipped cream, for garnish
Frango Mint Litt’l O’s™ candies, for garnish
Mint sprigs, for garnish
Place a rack in the center of the oven and preheat to 350. To prepare the crust, combine the cookie crumbs, butter, and sugar in a food processor and process until well blended. Transfer to an ungreased 8-inch-round, 2-inch-deep springform pan and press evenly and firmly into the bottom of the pan.
To prepare the filling, heat a pot of water until it is steaming but not simmering. Place the chocolates in a stainless steel bowl and place over, but not touching, the hot water. Heat, stirring often, for 5 to 7 minutes, until melted and smooth. Remove the chocolate from the heat and allow to cool until tepid.
Place the cream cheese in a large bowl. Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar and blend well. Add the eggs one at a time, blending well after each addition, stopping occasionally to scrape down the sides of the bowl and the beaters. Add the chocolate, cream, and vanilla and beat until well mixed. Pour into the crust.
Bake for about 35 minutes, until the sides of the cake rise and the top jiggles slightly when shaken. (The cake will appear underbaked, but will firm upon chilling.) Run a sharp knife around the inside of the pan to release the cake from the sides. Transfer the cake to a wire rack and allow to cool completely in the pan.
To prepare the topping, heat a pot of water until it is steaming but not simmering. Combine the gelatin and water in a stainless steel bowl until the gelatin is softened. Place the bowl over, but not touching, the hot water and stir for about 3 minutes, until the gelatin is dissolved. Add the chocolates and stir for 2 to 3 minutes, until melted. Remove the chocolate mixture from the heat and allow to cool until tepid. Whisk the sour cream into the chocolate mixture until blended. Evenly spread the topping on top of the cheesecake and refrigerate for 4 hours, until completely chilled.
To prepare the glaze, bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat, add the chocolate, and stir until melted. Add the butter and whisk until melted. Let rest at room temperature for 30 minutes, until cooled and thickened.
With the sides of the pan still in place, pour the glaze evenly over the cheesecake and refrigerate for about 30 minutes, until set. The cake can be covered and refrigerated for up to 2 days. To serve, slice the cake and garnish each slice with a dollop of whipped cream and a mint sprig.
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FRANGO CHOCOLATE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 cup chocolate wafer cookie crumbs (about 20 cookies)
4 tbsp unsalted butter, melted
1 tbsp plus 2 tsp sugar
Filling
15 Frango mint chocolates
(about 5 ½ oz), coarsely chopped
3 (8-oz) pkg cream cheese, at room temperature
1 cup sugar
2 eggs, at room temperature
1/3 cup heavy whipping cream
½ tsp pure vanilla extract
Topping
1/4 tsp unflavored gelatin
1 tbsp cold water
3 Frango mint chocolates (about 1 oz), finely chopped
½ cup sour cream, at room temperature
Glaze
3/4 cup heavy whipping cream
3 oz semisweet chocolate, finely chopped
2 tbsp unsalted butter
Whipped cream, for garnish
Frango Mint Litt’l O’s™ candies, for garnish
Mint sprigs, for garnish
Place a rack in the center of the oven and preheat to 350. To prepare the crust, combine the cookie crumbs, butter, and sugar in a food processor and process until well blended. Transfer to an ungreased 8-inch-round, 2-inch-deep springform pan and press evenly and firmly into the bottom of the pan.
To prepare the filling, heat a pot of water until it is steaming but not simmering. Place the chocolates in a stainless steel bowl and place over, but not touching, the hot water. Heat, stirring often, for 5 to 7 minutes, until melted and smooth. Remove the chocolate from the heat and allow to cool until tepid.
Place the cream cheese in a large bowl. Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar and blend well. Add the eggs one at a time, blending well after each addition, stopping occasionally to scrape down the sides of the bowl and the beaters. Add the chocolate, cream, and vanilla and beat until well mixed. Pour into the crust.
Bake for about 35 minutes, until the sides of the cake rise and the top jiggles slightly when shaken. (The cake will appear underbaked, but will firm upon chilling.) Run a sharp knife around the inside of the pan to release the cake from the sides. Transfer the cake to a wire rack and allow to cool completely in the pan.
To prepare the topping, heat a pot of water until it is steaming but not simmering. Combine the gelatin and water in a stainless steel bowl until the gelatin is softened. Place the bowl over, but not touching, the hot water and stir for about 3 minutes, until the gelatin is dissolved. Add the chocolates and stir for 2 to 3 minutes, until melted. Remove the chocolate mixture from the heat and allow to cool until tepid. Whisk the sour cream into the chocolate mixture until blended. Evenly spread the topping on top of the cheesecake and refrigerate for 4 hours, until completely chilled.
To prepare the glaze, bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat, add the chocolate, and stir until melted. Add the butter and whisk until melted. Let rest at room temperature for 30 minutes, until cooled and thickened.
With the sides of the pan still in place, pour the glaze evenly over the cheesecake and refrigerate for about 30 minutes, until set. The cake can be covered and refrigerated for up to 2 days. To serve, slice the cake and garnish each slice with a dollop of whipped cream and a mint sprig.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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