Mojito Cheesecake (No Bake)
A summery, Mojito flavoured, creamy no bake cheesecake, with lime, mint and white rum, a lovely biscuit base and a Mojito drizzle on top.
Servings: 12 slices
Calories:
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Alter quantities (metric only) 12 slices
Here's what you'll need...
- Saucepan
- Lazy Susan
Ingredients you'll need...
Mohito Cheesecake Biscuit Base
- 300 g digestive biscuits (Graham crackers) (3 US cups)
- 135 g unsalted butter (9½ tablespoons)
Mojito Cheesecake Filling
- zest of 3 limes
- 6 tablespoon lime juice
- 4 tablespoon fresh mint leaves roughly chopped
- 160 g caster sugar (11½ tbsp)
- 3 tablespoon white rum
- 500 g cream cheese at room temperature (2 US cups + 1 tbsp)
- 250 g mascapone (Italian cream cheese) must be at room temperature (1 US cup + ½ tbsp)
- 300 ml double cream (heavy or whipping cream) (US = 1 cup and 3 tbsp)
Mojito Cheesecake Topping
- green food colouring optional (I used Gooseberry from Sugarflair)
- zest of 1 lime
Here's what we do...
Mojito Cheesecake Biscuit Base
- Lightly grease the base of your baking tin.
- Slowly melt your butter over a gentle heat, do not boil.
- Either place your biscuits in a food processor and whizz until they form a sand like consistency, or pop them into large food bag, seal and whack with a rolling pin (great if you've had a bad day).
- Add your crushed biscuits to your melted butter and mix thoroughly until the biscuits have totally absorbed the butter.
- Tip the biscuit mixture into your tin and flatten out with the back of a dessert spoon (or I used a potato masher). Make sure you compress the biscuit mixture.
- Pop into your refrigerator to chill for at least 30 minutes.
- Gently push the base of your tin up to loosen the biscuit bae from the sides. This helps to remove the cheesecake when at the end.
Mojito Cheesecake Filling
- First make your Mojito flavoured syrup. Place your lime zest, lime juice, mint and sugar into your saucepan and heat gently, whilst stirring constantly, until the sugar granules have disappeared.
- Simmer gently for 1 minute then set aside to cool.
- Strain the liquid using a tea strainer or fine mesh sieve and discard the strainer contents.
- Mix your white rum into your cooled syrup.
- Place your cream cheese and mascarpone into your mixer bowl and mix on a medium-low setting until combined. 15 seconds or so should do it.
- Gradually pour in ¾ of your cooled syrup and mix on a medium-high setting until just combined. Place the remainder of your syrup in your fridge, covered, until you are ready to serve.
- Using your hand or stand mixer, beat your double (heavy) cream until it forms stiff peaks. Be careful not to over beat so that it doesn't become grainy.
- Tip your cream into your cream cheese and mascarpone mixture and fold in gently using your spatula until totally combined.
- Tip all of the mixture onto your chilled biscuit base and spread out with the back of a dessert spoon. Wipe the sides of the tin clean so that you have a clean edge.
- To create a pattern, pop your cheesecake onto a lazy susan (turn table), take a teaspoon and insert just the tip of the handle into the cheesecake topping to a depth of about 3mm only. Then move the lazy susan around so that the tip of the handle creates a circular groove through the cheesecake. You will find a build up will occur on a regular basis so just wipe this off an continue.
- Refrigerate for 4 hours minimum or preferably overnight.
- Remove from the tin by taking a butter knife and sliding this around the edge of the cheesecake. Then push up from the base to release it from the tin.
Mojito Cheesecake Topping
- Add your topping just before you serve your cheesecake.
- Remove your remaining syrup from your fridge. It should be quite thick and gloopy. If too thick to drizzle pop in your microwave for 10 seconds.
- Add a tiny amount of green food colouring.
- Take a teaspoon of your syrup and drizzle into the groves of the cheesecake moving in a circular motion. Use as much or as little of the syrup as you wish.
- Sprinkle over your lime zest.