Mojito cheesecake

  • Author:
  • Date:
  • Category:
  • Mojito cheesecake
  • Mojito cheesecake
  • Mojito cheesecake
  • Mojito cheesecake
  • Mojito cheesecake
  • Mojito cheesecake
Total time:
1 h
Word from cook:
Mojito cheesecake - a refreshing way to finish a meal!
For the base
180 g biscuits
60 g unsalted butter, melted
2–3 tbsp finely chopped mint

For the Mojito
Grated zest and juice of 4 limes
8 tbsp chopped mint

For the cheesecake
300 g double cream
4 tbsp rum
400 g cream cheese
300 g mascarpone
120 g golden caster sugar

Fiona Cairns is one of Great Britain’s most loved bakers. She is responsible for the cake at the royal wedding between Kate Middleton and Prince William. Her latest recipe book, “The Birthday Cake Book”, is crammed full of delicious cakes, puddings and pastries, which are perfect for serving at any occasion. This mojito cheesecake recipe is taken from this book.

To make the base, crush the biscuits in a food processor. Tip the crumbs into a bowl and add the butter and mint. Place the composition in a round mould with removable walls of 26-28 cm (greased with butter beforehand). Press it firmly and chill it in the fridge for at least half an hour.

Place the zest and juice from the limes and the mint in a small saucepan over low heat until it is just a little warm, set it aside to infuse for a couple of hours and then strain it. Very slowly whip the double cream until it thickens a little, adding the rum slowly towards the end.

In a bowl, beat together the cream cheese, mascarpone and sugar, then beat together with the cream. With a large metal spoon, fold in the lime juice mixture; try not to over-mix. Put the cream over the crushed bicuits and chill to set for at least a couple of hours. Decorate as you wish just before serving.

Enjoy it!

Vote this recipe:

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 5.00 out of 5)

0 Notes

Time limit is exhausted. Please reload the CAPTCHA.

%d bloggers like this: