Mojito Cheesecake

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These have all the flavours of the classic cocktail: lime, sugar and mint. Deliciously creamy but sharp and light at the same time.

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  • 6

Ingredients

  • Per serving:
  • Nutritional Information
  • Nutritional Information
  • Per serving:
  • 535 kcals
  • 535 kcals
  • 32.4 g of fat (12g saturated)
  • 32.4 g of fat (12g saturated)
  • 14.6 g protein
  • 14.6 g protein
  • 39.9 g carbs
  • 39.9 g carbs
  • 31.1 g sugar
  • 31.1 g sugar
  • 1.3 g salt.
  • 1.3 g salt.
  • Ingredients
  • Ingredients
  • 150 g thin almond biscuits
  • 150 g thin almond biscuits
  • 25 g butter, melted
  • 25 g butter, melted
  • 4 limes
  • 4 limes
  • 100 g light muscovado sugar
  • 100 g light muscovado sugar
  • 4 tbsp rum
  • 4 tbsp rum
  • Large handful of fresh mint leaves, plus extra to decorate
  • Large handful of fresh mint leaves, plus extra to decorate
  • 400 g cottage cheese
  • 400 g cottage cheese
  • 250 g tub mascarpone
  • 250 g tub mascarpone
  • 150 ml whipping cream
  • 150 ml whipping cream

Preparation

Step 1

1. Break up the almond biscuits: put them in a plastic bag and crush with a rolling pin (or pulse in a food processor until finely crushed).

2. Stir in the melted butter until combined. Spoon the mixture into 6 glasses, pressing down well. Chill while you make the filling.

3. Finely grate the zest and squeeze the juice from 3 limes. Heat the sugar and 5 tablespoons of water in a small saucepan, stirring until dissolved. Bring to the boil and simmer for 2 minutes without stirring. Remove from the heat and stir in the lime juice and zest, rum and mint and set aside to cool.

4. Press the cottage cheese through a sieve into a bowl, then beat the mascarpone (or put in a food processor with the mascarpone and whizz until smooth).

5. Strain the lime and mint syrup through a sieve onto the cheese mixture and beat well until smooth and creamy. Spoon on to the biscuit base and chill for at least 1 hour.

6. When ready to serve, beat the whipping cream until thick and put a spoonful on each cheesecake. Slice the remaining lime into thin rounds and the rest in the blobs of cream. Decorate with the extra mint sprigs.

Nutritional Information
Per serving:
535 kcals
32.4g of fat (12g saturated)
14.6g protein
39.9g carbs
31.1g sugar
1.3g salt.


View complete recipe