Ingredients
Frozen mojito cheesecake
- 50 g unsalted butter, cut into pieces (1 cm), plus extra for greasing
- 160 g Granita® or Butternut Snap biscuits® (or a mixture of both)
- 100 g sugar
- 2 limes, zest only, no white pith
- 10-15 mint leaves, plus extra for garnishing
- 250 g cream cheese, softened
- 1/3 cup lime juice
- 2 tbsp white Cuban rum
- 300 g pouring (whipping) cream
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grease and line a springform cake tin (22 cm) and set aside.
Place biscuits and butter into mixing bowl and blend 10-20 sec/speed 5, until combined and mixture is moist.
- Transfer mixture into prepared cake tin and spread evenly over base, pressing down slightly to make a firm crumb base. Transfer to the freezer while you prepare the filling. Clean and dry mixing bowl.
Place sugar, lime peel and mint leaves into mixing bowl and chop 10-15 sec/speed 9. Scrape down sides of bowl and repeat, as required, until all peel and leaves are finely chopped.
- Add cream cheese and mix 1 min/speed 4, until well combined and fluffy. Scrape down sides of mixing bowl and repeat, if required.
- Add lime juice and rum and blend a further 10 sec/speed 5. Transfer into a bowl and set aside. Clean and dry mixing bowl.
- Insert butterfly. Place cream into mixing bowl and whip without setting a time/speed 4, until firm. Be careful not to over-whip. Add reserved cheese mixture and combine 6 sec/speed 4. Scrape down sides of mixing bowl with spatula and mix a further 3 sec/speed 3.
- Spread the cream cheese mixture evenly over the biscuit base. Cover with plastic wrap and return to the freezer for several hours (3-4 hours) before serving. Remove from freezer about 30 minutes before serving to soften a little. Then garnish with a little mint, slice and serve.
Tip
Useful items:springform cake tin (22 cm)
baking paperThis recipe is from Delicious Journeys, the second cookbook in the Cooking Passions series, by Nico Moretti. Purchase online here.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is delicious!! Perfect to have about a summer BBQ
This tasted Devine. Lots of compliments, even though I took it out of the freezer for too long before serving it (about an hour but it was in the fridge) and it became too soft and a bit runny.
OMG, I’m desperate for this dessert to come out of the freezer! Licking the bowl was pure heaven 😋
I subsitutued the base for 1/3cup almonds, 1/3cup dates, 1/2cup desicatted coconut and dash coconut oil. great recipe
The perfect dessert for summer. Everyone loved it.
I have made it quite a few days before I needed it, covered it and froze it. Just leave it out to defrost a good half hour before you would like to cut it xx
I made this originally for Christmas, and now make it regularly for guests, delicious and easy dessert that is made day before so it's one less dish to cook on the day.
About to try. How long can it be kept frozen before using
Delicious and very easy. Left out the rum as the kids were having it. Will be making this one again. It served 8, if I was making it for a large group I'd double the filling
Very easy to make. I added more lime juice for extra zing.
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