Today, you were the ones who chose the next recipe to appear on the blog — here it is! A mojito-style cheesecake recipe to remind us of our lovely summer and the cocktails that go with it. I found the recipe on the blog Blanc Coco (and made a few changes to it). I’d already tried the lime, mint and rum combination in a macaron recipe and I must say I’d loved that pairing of flavours!! For the cheesecake mixture, I bought the Elle & Vire preparation, but you can use your usual cheesecake recipe if you prefer. I simply added lime juice and zest, as well as mint (infused in the cream). The rum is in the mirror glaze on top of the cheesecake.
According to my colleagues, this cheesecake was very good, but the lime flavour won out over the mint. So don’t hesitate to read the “tips and tricks” at the bottom of the page… I think I’ll try this recipe again with a few changes so that the mint really comes through! In the meantime, give it a go and put summer on a plate 🙂
Ingredients & preparation
3 components · Full recipe
Cookie Crust
Ingredients
- 100 g (3.5 oz) Thé de Lu shortbread cookies (or similar plain butter cookies)
- 20 g (0.7 oz) butter
Preparation
1
Place the cookies in a food processor, blitz for a few seconds, then add the melted butter.
2
Blitz again for a few seconds, then press the mixture into the base of a 22 cm (8.7 in) springform pan (I used a 20 cm (7.9 in) square pan).
3
Press the crust firmly against the bottom using the back of a spoon or the bottom of a glass.
4
Refrigerate for 20 minutes.
Cheesecake Filling
Ingredients
- 450 g (15.9 oz) cream cheese (such as Elle & Vire cheesecake preparation)
- 110 g (3.9 oz) sugar
- 2 fresh eggs
- 2 fresh egg yolks
- 80 g (2.8 oz) heavy cream (30% fat)
- juice of 3 limes
- zest of 2 limes
- 1 bunch of fresh mint
Preparation
1
The day before, steep the mint leaves in the heavy cream (I recommend starting with slightly more cream than needed, as the mint will absorb some of it overnight — even when pressed, it can be difficult to recover the full 80 g (2.8 oz)).
2
On the day, preheat the oven to 90°C / 194°F.
3
In a bowl, whisk the cream cheese to soften it, then add the sugar and mix until smooth.
4
Add the eggs and egg yolks one at a time, mixing after each addition. Then strain the mint-infused cream through a fine sieve and add it to the mixture.
5
Add the lime juice and zest and mix briefly.
6
Pour the filling over the cookie crust and bake in a fan oven at 90°C / 194°F for 1 hour 30 minutes.
7
Allow to cool to room temperature.
Mirror Glaze
Ingredients
- 2 tablespoons white rum
- 150 ml (5.1 fl oz) water
- 30 g (1.1 oz) sugar
- 3 gelatin sheets
- 1 lime zest
- juice of 1 lime
- fresh mint
Preparation
1
Soak the gelatin sheets in cold water.
2
In a small saucepan, bring the rum, water, sugar, mint, lime juice, and lime zest to a boil. Remove from the heat, cover, and let the mint steep for about 20 minutes.
3
Briefly return to the heat, then off the heat, add the squeezed-out gelatin sheets and stir until dissolved.
4
Let the mixture cool slightly before pouring it over the cheesecake.
5
Refrigerate for at least 24 hours.
6
Tips: During baking, the cheesecake shrinks slightly and pulls away from the sides of the pan, which can make it tricky to apply the mirror glaze as it may run down the sides. To avoid this, line the sides of the pan with cookie crumbs as well — the glaze will then be contained by the edges of the cheesecake. Note that you will need to double the amount of cookies and butter for this.
7
Steeping a whole bunch of mint in such a small amount of cream can be tricky (I only used half a bunch and the mint flavour wasn’t strong enough). Try finely chopping the mint before adding the cream, and leave it to steep overnight in a covered container.
8
The lime flavour tends to come through more strongly than the mint. Feel free to adjust to your taste. I also think the idea from Blanc Coco of adding crystallised mint leaves on top is a lovely touch that can bring even more flavour — worth trying!
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