Mojito cheesecake

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Dessert

8 servings

Easy

2 hours

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A delightful combination of one of the most beloved cakes and the best refreshing cocktail you can ever have!

Ingredients

For the crust:

• 7 ounces biscuits
• 1/2 cup melted butter

Lemon curd:

• 3 eggs
• 2/3 cup sugar
• 1 organic lemon
• 2 organic limes
• 3 gelatin leaves

Cream cheese:

• 10 ounces cream cheese
• 7 ounces mascarpone
• 1/4 cup sugar

Mojito jello:

• 2/3 cup water
• 1/4 cup rum
• 1/4 cup brown sugar
• 1 organic lime
• 20 mint leaves
• 3 gelatin leaves
• Whipped cream (optional)
• 1/2 cup whipping cream
• 1 ounce icing sugar

Materials

• Springform pan (26 cm diameter)

Preparation

• Line the bottom of the springform pan with parchment paper. Cut strips of paper and place them around the pan (you may lightly butter them so the sheets stick well).
• Crush the biscuits into fine crumbs and mix with the melted butter. Mix well.
• Press this mixture into the bottom of the pan, spread it evenly, and refrigerate.
• Lemon curd:
  Zest and juice the 3 lemons (remember to save thin slices of lime for decoration). Add them to the beaten eggs with the sugar.
  Soak the 3 gelatin leaves in cold water.
• Put the mixture in a saucepan over medium heat, stirring constantly until it thickens. Remove from heat and add the softened and drained gelatin leaves. Mix well and let cool, without refrigerating.
• Cream cheese:
  Whisk together the cream cheese, mascarpone, and sugar. Add the lemon curd (not too warm) and mix well.
• Pour the mixture into the pan and smooth the top. Refrigerate for at least 1 hour.
• Mojito jello:
  Soak the gelatin leaves in cold water. In a saucepan, heat the water, rum, sugar, lime juice and zest, and add the finely chopped mint leaves. Bring to a boil for a few minutes to allow the alcohol to evaporate.
• Remove from heat and add the drained gelatin leaves. (Do not add them to the liquid while it is boiling, as this will negate their gelling properties.) Pour over the cream cheese in the pan and immediately place in the freezer for 30 minutes. Ensure the pan is level so that the layer is as horizontal as possible.
• Unmold the cheesecake and decorate with slices of lime and mint leaves.
  Optionally, prepare whipped cream by beating the very cold cream with sugar until it holds peaks.
• Using a piping bag, pipe the whipped cream around the cake. There you are, your mojito cheesecake is ready!

Observations

Biscuits: they can be replaced with speculoos.

Cookware

Attributes

PetitChef_Official

Questions

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