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Mojito Cheesecake

December 9, 2017 By Dane McGregor 3 Comments

Warmer weather calls for cool drinks and cool desserts. So when I think cool desserts, I can’t go past the classic cheesecake. And if you asked me what one of my favourite cocktails for the summer season were, I’d always say mojito! There’s something so fresh about lime and mint that gets me every time. Also don’t forget the splash of rum too!

This was the inspiration for my Mojito Cheesecake recipe. A smooth lime cheesecake, infused with mint and not forgetting that splash of rum. I was lucky enough to have this recipe first featured as the cover story of Food & Lifestyle pull outs in several newspapers across New Zealand. Since the recipe was a hit, I’ve decided to share in here on my website too! Enjoy.

4.7 from 3 reviews
Mojito Cheesecake
 
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Prep time
60 mins
Cook time
4 hours
Total time
5 hours
 
Serves: 8-10 Slices
Ingredients
  • Base
  • 130g Vanilla Wine Biscuits
  • 65g Butter

  • Filling
  • 500g Cream Cheese
  • 130g Caster Sugar
  • 250ml Mint infused Cream
  • 3 Teaspoons Gelatine
  • 3 Tablespoons Lime Juice
  • Zest of 2 Limes
  • 3 Tablespoons White Rum

  • Crystallised Mint Leaves
  • Handful of Mint Leaves
  • Egg White of 1 Egg
  • Caster Sugar
Instructions
  1. To infuse cream, roughly chop a handful of mint leaves and place in 250ml of fresh cream. Muddle leaves in the cream to bruise, cover and place in the fridge either overnight or for 2 - 4 hours. Strain cream and remove leaves, keep chilled until ready to use.
  2. To make crystallised mint leaves, take a handful of leaves, brush with foamed egg whites, coat with caster sugar and allow to dry overnight.
  3. For the base, line a 20cm circular springform tin with foil or cling film and set aside.
  4. Blitz vanilla wine biscuits in a food processor until a fine crumb.
  5. Melt butter in a medium sized saucepan, add biscuit crumb and mix until combined. Press mixture into the base of a prepared tin and place in the fridge while you make the filling.
  6. Using a free-standing mixer, add the cream cheese, sugar, lime zest and white rum and beat until smooth.
  7. In a ramekin, add the lime juice and heat slightly in a microwave for 10 seconds. Sprinkle gelatin over top and mix until dissolved. Add to mixer and beat until well incorporated.
  8. Whip mint infused cream until it reaches a soft peak and then fold through the cream cheese mixture. Pour over prepared base.
  9. Chill in the fridge overnight or a minimum of 4 hours.
  10. When you’re ready to serve your cheesecake, you can add some mint infused cream swirls and also place the crystallised mint leaves. Serve and enjoy!
3.5.3229

 

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Filed Under: Cheesecake, Desserts

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Reader Interactions

Comments

  1. Weblink

    May 22, 2018 at 9:37 am

    Thank you so much for sharing this wonderful recipe here. These are so beautifully decorated! They look and sound so light and fresh, great recipe! I’m in so much trouble now that I’ve stumbled onto your blog. Mojito is one of my OH’s favourite summer drinks so I will have to make these cheesecakes – if the sun ever comes out again! I’m such a sucker for cheesecake and yours all look fabulous and delicious!! And I love mojitos… so this is perfect

    Reply
  2. Andrea

    July 31, 2018 at 11:30 pm

    Not sure why that other person only gave this 4 stars, this is the very BEST cheesecake ever!!
    I didn’t like cheesecake before, now I wouldn’t hesitate to say this is my favourite dessert. I’ve made it about 6 times and my sister made it to take into work and it was very well recieved – Jim: “we’ll have to get Karen to make the cake again! It was excellent! What was it?” …Jane: “cheesecake Jim. You don’t like cheesecake”

    It’s perfect in every way.

    Reply
  3. michelle

    December 21, 2020 at 6:09 am

    Omg yum!!!!!!! I made this for early Xmas lunch, it was epic. Next time I’m going to double the biscuit base because it was a bit thin (for me . . I love a decent sized biscuit base). I may also add a tiny bit more rum 😊 but it is amazing and tastes exactly like a mojito . . Perfect 🤩

    Reply

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Easy last minute Mother's Day baking idea! Fruity Easy last minute Mother's Day baking idea!

Fruity Melting Moments

220g Butter - Room Temperature
220g Plain Flour
80g Icing Sugar
80g Cornflour
10g Freeze Dried Fruit Powder

Filling
80g Butter - Room Temperature
150g Icing Sugar
30g Freeze Dried Fruit Powder
2 Tablespoon Milk

Method

1. To start, preheat oven to 180°c fan bake, then line 2 oven trays with baking paper and set aside.
2. Cream butter with a hand-held beater for a few minutes before folding through the dry ingredients.
3. Roll into tablespoon sized balls and place on prepared oven trays (Roughly 20-24 balls).
4. Flatten slightly with a fork and then fan bake for 10-12 minutes, or until lightly coloured.
5. For the filling, again cream the butter with a hand-held beater until light and fluffy. Slowly beat in the icing sugar and freeze dried fruit powder until well incorporated. Finally beat in the milk until a smooth and spreadable texture. Pipe or spread a layer of filling onto the underside of half of the cooled biscuits. Sandwich together and enjoy.
Cookies or ice cream? OR cookies AND ice cream san Cookies or ice cream? OR cookies AND ice cream sandwiched together!
What a Fabulicious way to celebrate the new additi What a Fabulicious way to celebrate the new additions to the @rjsnewzealand family, then to enjoy a sample assortment and a cake full of Gummy Rings.

Fabulicious continue to bring us mouth-watering lollies perfect for any occasion, and whatever your choice, it’s sure to be Fabulicious!

New to the range is the Fabulicious Mixed Sherbert Fizz, squishy Gummy Ring in both sweet and sour variations, and lastly but certainly not the least, classic Two Headed Snakes. Now what’s sweeter than cake and lollies, enjoying them together!

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Come to think of it, I forgot to mention that I’ve already organised a little getaway to Hawaii in September. Never been, thought I’d give it a whirl. 

See, warmer and drier. Aloha!
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