White Chocolate Mojito Cheesecake

I haven't joined the SABH hop for a while as I'm trying to cut down on the desserts that I was preparing, and even monthly was getting a bit too much for our waistlines but I thought, given the theme, I would hop back in!

My hubbie's favourite dessert is cheesecake. Probably Mango Cheesecake. With the mango season only just beginning, I was able to convince him that for a dinner party dessert, and for the 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)

Ingredients

For the base
150g ginger biscuits
20g butter

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
250g mascarpone

For serving
handful of pistachios
sprinkle of kitchen grade lavender (optional)

Method

• 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
  
  creamy and combined. Pour in the strained mojito syrup and keep whizzing till it's mixed. Scrape in the white chocolate and whiz just a little till it's all combined.
• 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!

Toblerone Tipple

I was looking for a simple cocktail dessert to go with a Jamie's 30 Minute Meal I was preparing and went back to my (late) childhood to a dessert I remember my parents making.

It's a quick an easy recipe - perfect for the 30 minute meal concept and I've no idea where it came from, but I've suitably adapted it from the original!

This recipe does come with a warning. It's perfect for the boozy Sweet Adventures Blog Hop cocktail blog hop hosted by JJ from 84th&3rd and is inspired not only by my childhood, but my hubbie's recipe for the Toblerone creamy cocktail!


Toblerone Tipple - makes 6 low ball or large wine glasses

Ingredients

600ml thickened cream
250g mascarpone cheese
4 tablespoons honey
1 x 30ml measure of each of the following liqueurs:
Sabra (Israeli choc. orange liqueur, could substitute with Cointreau but not quite as good)
Kahlua
Baileys
Frangelico
24 Chocolate Chip cookies
Sprinkle of cocoa for serving

Whip the thickened cream until just before it forms stiff peaks;
Add the mascarpone and honey and whip a little more till just combined;
Mix the 4 liqueurs in a plate or shallow bowl;
Spoon a layer of cream on the bottom of each glass;
Dip 6 chocolate chip cookies in the liqueur mix and leave to soak for a few seconds;
Place one choc chip cookie in each glass;
Layer again alternating between cream and soaked cookies - I did 3 layers with 2 biscuits halved for each top layer, as the glass was wider at the top, but you can do 4 layers if you prefer;
If there is excess liqueur mix, drizzle this over the final layer of cookies;
End the layering process with a final layer of cream;
Cool in the fridge until ready to serve;
Just prior to serving sprinkle a little coooa over the top before digging in.