MOJITO CHEESECAKE
Capture the flavors of the popular mojito cocktail in this cheesecake. It's a refreshing way to top off a meal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, granulated sugar, 1/4 cup rum, the lime peel and lime juice with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Pour filling over crust.
- Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Cut cheesecake into slices; top each slice with whipped cream. Garnish with fresh mint sprig, if desired. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 110 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 19 g, TransFat 1 g
MOJITO CHEESECAKE
Simple, easy, delicious. If you like mojito's then you will love this.
Provided by louiseh12
Time 25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Crush the biscuits and mix with the melted butter
- Grease a push bottom cake tin with butter
- Push the biscuit mixture into the tin and leave in the fridge until rest of the mixture is ready
- Whisk together the cream cheese and the condensed milk, until smooth.
- Add the lime zest, juice and double cream and continue to whisk for a few minutes.
- Stir in the rum (according to taste)
- Spoon the mixture over the biscuit base and leave overnight in fridge.
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