One of my favorite drinks is mojito, so I thought.. how about a great mojito dessert… something light, sweet and fresh! Something like cheesecake, but no bake, since nobody wants to bake during the summer, even me.
This cake is one of the easiest and delicious desserts I have made and totally recommend, if you are a mint and cheesecake fan!
Ingredients:
For the crust:
150 grams (5 oz) graham cracker crumbs (or any other biscuits, crushed)
2 tea spoons powder sugar
75 grams (2.6 oz) butter, melted
Zest of 1 lime
For the filling:
200 grams (7 oz) mascarpone
175 grams (6 oz) cream cheese
400 grams (14 oz) sour cream
5-6 table spoons powder sugar
10 grams unflavored gelatin
70-90 ml. water
Zest of 1 limes
juice from half lime
1/2 cup mint leaves (blended in a food processor)
1/2 tea spoon rum flavor extract
1/2 tea spoon pure vanilla extract
For the crust:
150 grams (5 oz) graham cracker crumbs (or any other biscuits, crushed)
2 tea spoons powder sugar
75 grams (2.6 oz) butter, melted
Zest of 1 lime
For the filling:
200 grams (7 oz) mascarpone
175 grams (6 oz) cream cheese
400 grams (14 oz) sour cream
5-6 table spoons powder sugar
10 grams unflavored gelatin
70-90 ml. water
Zest of 1 limes
juice from half lime
1/2 cup mint leaves (blended in a food processor)
1/2 tea spoon rum flavor extract
1/2 tea spoon pure vanilla extract
For the crust:
Mix all ingredients in a small bowl.
In order to get a good cake-like shape of the cheesecake, use a cake baking tin with removable bottom – 6 inch.
Remove the bottom, you will use only the sides. Place the side of the tin in the center of a cake stand. Pore the butter biscuits in the cake tin while holding the cake tin still. Then, while holding the cake tin with one hand, gently and evenly spread the biscuits on the bottom of the cake stand. Press the biscuits with a flat bottomed glass or a spoon until even. Once you press the biscuits to the bottom of the cake stand, then the baking tin will stop moving.
Place in the fridge.
For the filling:
In a large bowl add the mascarpone, cream cheese, extract of rum and vanilla, lime, lime zest, powder sugar and mint. Mix well on medium speed about a minute, or until well blended.
Add the sour cream and mix with a rubber spatula until well incorporated and the mixture is smooth (no lumps should be seen).
Place the gelatin in a small heatproof bowl with the water and let it dissolves for a few minutes. Place the bowl with the gelatin over a small saucepan with simmering water. Let the gelatin cooks until smooth, crystal clear like water, only little yellowish. Let it cool off for a few minutes and add to the cream cheese mixture.
Mix well with a rubber spatula.
In order to get a good cake-like shape of the cheesecake, use a cake baking tin with removable bottom – 6 inch.
Remove the bottom, you will use only the sides. Place the side of the tin in the center of a cake stand. Pore the butter biscuits in the cake tin while holding the cake tin still. Then, while holding the cake tin with one hand, gently and evenly spread the biscuits on the bottom of the cake stand. Press the biscuits with a flat bottomed glass or a spoon until even. Once you press the biscuits to the bottom of the cake stand, then the baking tin will stop moving.
Place in the fridge.
For the filling:In a large bowl add the mascarpone, cream cheese, extract of rum and vanilla, lime, lime zest, powder sugar and mint. Mix well on medium speed about a minute, or until well blended.
Add the sour cream and mix with a rubber spatula until well incorporated and the mixture is smooth (no lumps should be seen).
Place the gelatin in a small heatproof bowl with the water and let it dissolves for a few minutes. Place the bowl with the gelatin over a small saucepan with simmering water. Let the gelatin cooks until smooth, crystal clear like water, only little yellowish. Let it cool off for a few minutes and add to the cream cheese mixture.
Mix well with a rubber spatula.
Take out of the fridge the cake tin with biscuits. Pour the mascarpone mixture over the biscuits.
Place in the fridge for 3 hours to harden.
To take out of the cake tin, use a sharp knife around the edges and then remove the sides of the tin.
Serve cold, out of the fridge.
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For how many persons is this cake made for..? Looks delicious