Mojito Cheesecake
A no-bake lime and rum mojito cheesecake with a mint-and-lime frozen topping. New Year / festive idea.
Ingredients
| 400 g | ginger biscuits (base) |
| 200 g | melted butter |
| 750 g | Philadelphia cream cheese |
| 200 g | condensed milk |
| 3 | limes (zest of 3, juice of 2) |
| 1 shot | rum |
| — | chopped mint leaves |
| 142 ml | whipped double cream |
| 1 sachet | gelatin |
| to taste | icing sugar |
| 400 ml | water (for the mojito tincture) |
| 200 g | almond biscuits (Version 2 base) |
Instructions
Version 1 (as I make it)
Make a base in the tin and put it in the fridge:
- 400 g ginger biscuits
- 200 g melted butter
With a mixer, beat together:
- 750 g Philadelphia
- 200 g condensed milk
- grated zest of 3 limes
- juice of 2 limes
- 1 shot rum
- a few chopped mint leaves – drops
Add whipped cream (already whipped with a mixer, 142 ml). Stir well with a spatula, pour over the biscuit base, smooth it out, arrange the limes and mint and press lightly so they stick to the cream, then put in the freezer. Once it has frozen very well, continue.
Mix 1 chopped lime, a sprig of mint and a shot of rum and crush them. Add the lime juice, 1 sachet of gelatin, icing sugar to taste and 400 ml water and stir. Without taking the cheesecake out of the freezer, pour over the strained mojito tincture. Leave in the freezer or fridge.
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OR (Version 2)
- Crush the biscuits and mix with the melted butter.
- Grease a push-bottom cake tin with butter.
- Push the biscuit mixture into the tin and leave in the fridge until the rest of the mixture is ready.
- Whisk together the cream cheese and the condensed milk, until smooth.
- Add the lime zest, juice and double cream and continue to whisk for a few minutes.
- Stir in the rum (according to taste).
- Spoon the mixture over the biscuit base and leave overnight in fridge.