Monday, 5 December 2011

Tips & Recipes from an UN-Domestic Goddess : White Chocolate Mojito Cheesecake!

Happy Monday, all!! I hope this week is shaping up to be a good one! I'm very happy at the moment - we are off to Paris this weekend, to soak in the romantic festive atmosphere, and my Christmas apron arrived last week! What do you think? 
Super excited!
As you all know by now, Sarah and I hosted our made-up holiday, Thanksmas, last Saturday (missed it? Catch up HERE!). It was our first dinner party together, and went down so incredibly well, we are going to start doing it annually! I got a lot of compliments on my cooking ventures, I am so grateful! Our guests especially loved a few of my dishes, so I thought I’d share the recipes with you throughout the month of December. Check back each Monday!

The first dish I am sharing was my dessert – White Chocolate Mojito Cheesecake. Doesn't that sound AMAZING? It’s to die for! I found it’s a great dessert with a unique flavour, and is not too sweet!
This recipe serves 6, and you can make it to put in individual glasses (like the above picture) or keep it in one big bowl, and serve it separately at the time, like we did. Let's get started! 

What you’ll need:

  • 20g butter, melted
  • 150g ginger biscuits (we used ginger nuts), crushed
  • 1/2 cup (110g) caster sugar
  • Juice of 3 limes
  • 100ml white rum
  • 1 cup mint leaves
  • 120g white chocolate
  • 400g soft cream cheese
  • 1 cup (250g) mascarpone cheese
  • Optional: whipped cream & mint as a garnish
Step 1 - Stir melted butter into the biscuit crumbs until well combined. Press mixture into the base of 6 cupcake cases (or glass bottoms, or anything round and small, really) (use a cocktail muddling stick or the end of a rolling pin to pack down well). Chill in the fridge.
Step 2 - Bring sugar and 1/4 cup (60ml) water to the boil in a pan, stirring to dissolve sugar, then simmer over medium-low heat for 5 minutes until syrupy. Add lime juice, rum and mint, remove from heat. Set aside for 20 minutes to infuse the flavas!
Step 3 - Meanwhile, melt the chocolate. We did things the quick way and microwaved it, but alternatively you could put the chocolate in a heatproof bowl over a pan of simmering water - just don't let the bowl touch the water. Stir gently until melted, then leave to cool.

Step 4 - Put both cheeses into a large bowl and mix. Strain syrup through a sieve, pressing down to extract as much flavour as possible from the mint leaves. Add syrup to the cheese and mix to combine. Add chocolate and stir until combined. Refrigerate for a few hours.
Step 5 - We recommend serving this scrumptious dessert in Chocolate Bowls like we did! (Learn how HERE!) When ready to serve, (if you'd like), top each serving with some whipped cream and garnish with extra mint. We completely forgot when we served ours at Thanksgiving, but we definitely didn't need it!
Ta da! I hope you enjoy making this dessert, and please do let me know what you think!
Love always, and happy cooking, Laura xo


  1. Looks yummy! Can't wait for you to make it for us when you come home for Xmas 2012! We can have it with Dad's Pesco Sours! 8D Love you! Mum xxx

  2. Love your apron... I must try to make this cheesecake..sounds and looks totally delish xx


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