Super excited! |
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!
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
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
ReplyDeleteLove your apron... I must try to make this cheesecake..sounds and looks totally delish xx
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