Mojito cheesecake

Flavoured with mint and lime, this mojito cheesecake is an excellent fresh accompaniment to a meal. The flavour is lightened by replacing part of the cheese with cream.

Ingredients for eight

Must syrup

1.5 dl sugar 2 dl water 1 vanilla pod, cut in half fresh mint 4-5 sprigs

Base

Domino Mint biscuits 40g melted butter

Täyte

4 gelatine leaves 200 g unflavoured cream cheese 4 dl curd 2 dl whipping cream 0,5 dl sugar 1 tsp vanilla sugar 2 lime juice with grated zestp>For garnish

1 lime mint leaf

Mix all the ingredients for the spiced syrup in a saucepan, bring to the boil and reduce to a syrup (approx. Allow the syrup to thicken slightly. Remove the mint sprigs and vanilla pod.

Crush the biscuits to a powder in a food processor and mix in the melted butter. Press the mixture into a loose baking dish lined with baking paper.

Soak the gelatine leaves in plenty of cold water. Stir in the cream cheese and curd and season with sugar and vanilla sugar. Whip the cream into a fluffy froth. Stir the foam into the cream cheese mixture and add the lime juice and grated zest.

Soak the gelatine leaves in the syrup and pour it in a thin ribbon, stirring well into the mixture. Pour the prepared batter over the biscuit base. Cover the mojito cheesecake with cling film and refrigerate for up to 3 hours, preferably overnight.

Decorate the finished mojito cheesecake with lime wedges and mint leaves.

Fruits Lime World Mint