Bang Bang Mojito Cheescake | Food & Drink | Living North

Bang Bang Mojito Cheesecake

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Bang Bang Mojitos

Base

75g Oreo mint biscuits

 

Filling

200g cream cheese

20g caster (superfine) sugar

20g soft brown sugar

zest and juice of 2 limes

50ml rum

30g fresh mint leaves

40ml double (heavy) cream

Chocolate shards

50g dark chocolate

small handful fresh mint leaves, finely chopped

5ml peppermint essence

 

Topping

1 Oreo mint biscuit (optional)

5g soft brown sugar

zest of 1 lime

4 small mint sprigs (optional)

 

You’ll need: 2 mini cheesecakes moulds or a mini cheesecake tray (12 compartments)

This one’s a summer banger – nothing shouts summer more than a mojito. We’ve done it again and made your favourite summer beverage into a gorgeous cheesecake, perfect for that inevitable British BBQ. This pud will make your get-together even more special

Whizz your biscuits to a fine crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Divide evenly between the moulds, press down gently to make your base and set aside.

Beat the cream cheese and caster and brown sugars together. Add the lime zest and juice, along with the rum, and mix together thoroughly. Finely chop the mint leaves (keeping about six whole for decoration) and add to the mix. Whip the cream until you have stiff peaks and fold it gentlyinto the mix. 

Dip the whole mint leaves in water and stick them to the inside of the moulds. Spoon in the cheesecake mix, being careful not to remove the mint leaves, and level off with a palette knife. Stick ’em in the fridge for at least three hours to set.

Now make the chocolate shards. Line a baking sheet with baking paper. Melt the chocolate in the microwave or a heatproof bowl set over a pan of simmering water, then spread it out all over the baking sheet (roughly 2mm thick). While the chocolate is still wet, sprinkle the finely chopped mint leaves over the top, followed by the peppermint essence. Then whack it in the freezer for 30 minutes to set.

Now it’s time to assemble. Remove the chocolate from the freezer and break it up to form shards. Remove the cakes from the fridge and randomly stick in the shards. Blitz the Oreo mint biscuit to a fine crumb, if using, and sprinkle over the top, along with the brown sugar and lime zest. Finish with a sprig of mint on each, if you like.

 

Extracted from Pleesecakes by Joe Moruzzi and Brendon Parry (Quadrille, £15) Photo credit: © Kris Kirkham

 

Published in: July 2019

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