What started as a novelty is rapidly becoming a classic. If you like Mojitos try this refreshing no-bake cheesecake with the flavour of tangy limes and smooth rum. Use good-quality white rum and the result will be superb. Substitute the Rum with Tequila and Triple-Sec or Cointreau and you will have a spectacular Margarita Cheesecake. Be careful because this will have the same effect of the drinks with the added pleasure of a great dessert.
FOR THE BASE:
• 300 g dry biscuits (Digestive are perfect but any dry biscuit will do)
• 150 gr melted butter
FOR THE STUFFING:
• 300 gr ricotta
• 150 ml fresh cream
• 130 gr sugar
• 3 lime
• 60 ml rums
• 4 sheets of gelatin
• Mint leaves
• Brown sugar
Reduce the cookies to fine crumbles in a food processor. Add the melted butter and mix again. Use this compound to line a cake mold. Start at the edges and finish with the center carefully pressing and leveling with the back of a spoon. Place it in the fridge.
Soak the gelatin in cold water for 10 minutes. In a bowl, prepare a cream mixing the ricotta cheese, sugar, finely chopped mint leaves, one lime peel and the filtered juice of three more limes. Work until you get a homogeneous compound. In a separate bowl, whip the cream until stiff peaks form. Incorporate it to the cheese-based compound mixing gently from bottom to top.
Dissolve the gelatin with the rum in a small casserole on low fire. Combine everything with the prepared mixture and gently blend with a spatula.
Pour the mixture into the shell of cookies that you have pulled out of the fridge in the meantime. Level and let solidify in the fridge for at least 3 hours. Just before serving, decorate the mojito cake with slices and lime slices, fresh mint and dark sugar.
The Oasis Grocery Store 24 Xuan Dieu, Tay Ho, Hanoi
OPEN EVERY DAY from 07.00 to 20.30
For delivery call 024 3719 1196
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