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.
Mojito Cheesecake
Prep time
Cook time
Total time
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
- 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.
- To make crystallised mint leaves, take a handful of leaves, brush with foamed egg whites, coat with caster sugar and allow to dry overnight.
- For the base, line a 20cm circular springform tin with foil or cling film and set aside.
- Blitz vanilla wine biscuits in a food processor until a fine crumb.
- 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.
- Using a free-standing mixer, add the cream cheese, sugar, lime zest and white rum and beat until smooth.
- 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.
- Whip mint infused cream until it reaches a soft peak and then fold through the cream cheese mixture. Pour over prepared base.
- Chill in the fridge overnight or a minimum of 4 hours.
- 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!
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
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.