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July 21, 2006

Frango Mint Cheesecake

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

Preheat oven to 350°.

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.

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.

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.

Yield: 12 servings (serving size: 1 slice)

Posted by carcharhinid at July 21, 2006 08:44 PM

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