Sweet Adventures Blog Hop hosted by Nic from Nic Cooks, it was time to try a different variety that's been on my list of recipes to try for ages (since I saw the recipe in Delicious Magazine in November 2009!): White Chocolate Mojito Cheesecake. It definitely had the kick and flavour of a mojito with the creaminess of a normal cheesecake. It was really simple to make, and because it didn't require baking, or even much cooling, was fantastic for making in the morning for the evening party.
White Chocolate Mojito Cheesecake (serves 6)
For the base
150g ginger biscuits
For the filling
juice and zest of 3 limes
110g caster sugar
100ml Bacardi (or another kind of white rum)
1 cup of mint leaves
120g white chocolate
400g soft cream cheese
handful of pistachios
sprinkle of kitchen grade lavender (optional)
- Melt the butter
- Whiz the ginger biscuits in a food processor, add the melted butter and pulse to combine
- Split the crumb mixture between 6 low ball glasses (or other serving glass) and put in the fridge to chill
- Bring sugar and 60 ml water to boil in a saucepan and let the mixture simmer for about 5 mins till it makes a syrup
- Add lime juice, zest, rum and mint and muddle with the end of a rolling pin to bruise the mint. Let this sit for 20 mins or so to infuse
- Melt the chocolate in a double boiler (a bowl over boiling water), then leave it to cool slightly - but not till it goes hard!
- Put the cheese in the cleaned food processor and whiz till they are
- Spoon the cream mixture over the crumbs and chill in the fridge till ready to serve
- When it's time to serve sprinkle over edible lavender and some crushed pistachios (crush with a mortar & pestle, or put some in a plastic bag and bash with a rolling pin) - the real recipe suggested edible flowers, but I couldn't find any. They would look pretty!