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White chocolate mojito cheesecakes
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Make delectable trifles with a touch of melted white chocolate for an irresistible twist.
Ingredients:
  • 20g unsalted butter, melted
  • 150g ginger biscuits (we used ginger shortbread), crushed in a processor
  • 110g caster sugar
  • Zest and juice of 3 limes
  • 100ml white rum
  • 250.00 ml mint leaves, plus extra to garnish
  • 120g white chocolate, chopped
  • 400g soft cream cheese
  • 250g mascarpone
  • 300ml thickened cream, whipped
  • Slivered unsalted pistachios, to garnish
  • Borage flowers (optional), to decorate
  • Extra 1 thinly sliced lime, to garnish
Instructions:
  • Combine the melted butter with the biscuit crumbs, ensuring they are thoroughly mixed. Firmly press the mixture into the base of 6 serving glasses using a cocktail muddling stick or the end of a rolling pin. Refrigerate to set.
  • In a saucepan, combine sugar and 1/4 cup (60ml) water and bring to a boil, stirring until sugar is dissolved. Reduce heat to medium-low and simmer for 5 minutes until syrupy. Stir in lime zest, juice, rum, and mint. Remove from heat and let it sit for 20 minutes to infuse.
  • While the water simmers, place the chocolate in a heatproof bowl over the pan (make sure it doesn't touch the water). Stir the chocolate gently until melted, then let it cool.
  • Ensure the processor is clean, then blend the cheeses until combined. Strain the syrup through a sieve, pressing down to extract maximum flavor. Combine the syrup with the cheeses in the processor. Add the chocolate and pulse 2-3 times. Transfer the mixture into glasses and refrigerate for 1 hour to set.
  • Before serving, generously dollop each glass with whipped cream. Add a decorative touch with lime slices, slivered pistachios, and fresh mint leaves. For an extra flourish, adorn with flowers according to your preference.

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