Mojito cheesecake - video recipe!

Ingredients

• 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

Preparation

• Put some wax paper at the bottom and on the edges of the mould (use butter to make it stick).
• Crush the biscuits and mix them with melted butter.
  
• Arrange on the bottom of the mould, press it well and put in the fridge.
• Lemon curd:
  Take the juice and the peel of the lemon and the limes (don't forget to get thin slices of lime to decorate). Add them to the beaten eggs with the sugar.
  Put the gelatin leaves to soak in cold water.
  
• Put the mix in pot on medium heat and constantly stir until the preparation thickens. Take out of the heat, and add the soaked gelatin leaves. Mix well and leave to cool down (not in the fridge).
• Cream cheese :
  Beat together the cream cheese, the mascarpone and the sugar. Add the lemon curd (not too warm). Mix well.
  
• Put in the mould, and smooth the top. Put in the fridge for at least 1 hour.
• The mojito jello:
  Put the gelatin leaves to soak in cold water. In a pot, heat the water, the rum, the sugar, the peel and juice of the lime, and add the chopped mint leaves. Bring to a boil for a few minutes so the alcohol can evaporate.
  
• Take out of the heat, and add the soaked gelatin leaves. Pour on the cream cheese in the mould, and put immediatly in the freezer for 30 minutes. The mould can't be leaning.
• Unmould the cheesecake, and decorate with some slices oflime and mint leaves. You can whip some cream with sugar.
  
• Using a piping bag, arrange the whipped cream around the cake. There you are, your mojito cheesecake is ready!