Bang Bang Mojito Cheescake | Food & Drink | Living North

Bang Bang Mojito Cheesecake

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Bang Bang Mojitos

Base
360g double chocolate digestive biscuits
30g unsalted butter, melted
15g dark chocolate drops
15g milk chocolate drops

Filling
720g cream cheese
80g caster (superfine) sugar
400g chocolate hazelnut spread
200ml double (heavy) cream

Edge
10 1/2 Ferrero Rocher hazelnut chocolate balls

Topping
100g dark chocolate
100g milk chocolate
150ml double (heavy) cream
a big pile of choccy treats

You'll need: 20cm (8 inch) deep springform cake tin

This one’s a summer banger – nothing shouts summer more than a Bang bang mojito cheesecake. We’ve done it again and made your favourite summer beverage into a gorgeous cheesecake

Whizz the biscuits to a fine crumb in a food processor (or stick ’em in a sandwich bag and bash with a rolling pin). Add the melted butter, give it a good stir to make sure that all the biscuit is nicely coated, then mix in the chocolate drops. Pour into the cake tin and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and place in the freezer for 15 minutes to firm up.

Beat the cream cheese and sugar together. Add the chocolate hazelnut spread and mix together thoroughly. Whip the cream until you have stiff peaks and fold it gently into the mix.

This next bit’s slightly tricky. Cut the Ferrero Rocher in half – a sharp knife is the key. Press the halves around the edge of the cake tin (with the flat inside edge facing outwards). Packing them in tight, being careful not to crush them, is the way to get them to stay standing up.

Spoon in the cheese mixture, starting gently around the edge with small spoonfuls, making sure you don’t dislodge the Ferrero Rocher, and working your way into the middle. Level off with a palette knife and then run your forefinger and thumb around the rim of the tin to create a professional finish. Tap the tin gently on a hard surface to remove any air bubbles. Stick it in the freezer for at least two hours to set.

Topping time. Remove the cake from the tin and secure it on a cake board using some hazelnut spread. To make the chocolate drizzle, blitz the dark and milk chocolate into a coarse crumb and whack it in a heatproof bowl. Heat the cream until piping hot (but not bubbling). Pour the cream onto the chocolate gradually, stirring as you go, making sure the consistency is not too thick or too thin. Then drizzle it onto the cake, starting in the middle and using the back of a spoon to gently encourage the chocolate over the edge.

While the chocolate is still wet, start adding the toppings to secure everything in place. Remember, there’s no right or wrong with this. When you’re done creating, allow to defrost in the fridge for three to four hours before serving.

 

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

 

Published in: July 2019

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