Mojito Cheesecake

A no-bake summer dessert, created for romantic moments for two and unforgettable parties with friends.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 130 g Breadcrumbs, dried

  • 65 g Butter, unsalted

Cream

  • 500 g Cheese, creamy

  • 100 g Powdered sugar

  • pieces Lemon zest, fresh

  • pieces Alcohol, Rum

  • 250 ml Sweet cream

  • 1 handful Mint

  • 3 teaspoons Gelatin powder, unsweetened

  • 3 spoons Juice, lime

Steps

  1. First, prepare the sweet cream with a mint flavor. Coarsely chopped mint leaves are mixed into the cream. Cover the container with the cream and refrigerate for at least 4 hours (preferably overnight) to allow the cream to absorb the mint flavor and aroma.

  2. Lightly grease the bottom of a round springform pan (20 cm in diameter) with butter and line it with baking paper. Melt the butter slowly in a saucepan over low heat. Remove from heat and let it cool slightly.

  3. In a food processor, finely grind the cookies and mix them with the melted butter. Transfer the cookie mixture to the prepared pan and press it firmly with your palm to create an even base. Store it in the refrigerator while preparing the cream.

  4. Mix the gelatin with water and let it sit for 10 minutes to bloom. In a large bowl, add the cream cheese, sugar, grated lime zest, and white rum. Mix the ingredients well with an electric mixer until a uniform cream is formed.

  5. Pour the lime juice into a saucepan. Add the bloomed gelatin and melt it slowly over low heat (be careful not to let it boil!). Mix the melted gelatin into the cream.

  6. Strain the flavored cream through a fine sieve. Discard the mint leaves and whip the cream until soft peaks form. Gently fold it into the cream mixture.

  7. Pour the prepared cream onto the cooled cookie base and spread it evenly over the entire surface, smoothing the top nicely. Refrigerate the cake for at least 4 hours (preferably overnight) to allow the cream to cool and set properly.

  8. Carefully remove the cooled cake from the pan. Serve it on a cake plate, decorate as desired, slice into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 381.76 kcal
  • Fat: 27.36 g
    • Saturated Fat: 15.48 g
  • Carbohydrates: 25.32 g
    • Sugars: 14.28 g
  • Protein: 7.92 g
  • Fiber: 0.6 g