An incredibly refreshing and light cheesecake that is perfect to eat at the end of any meal! The classic mojito flavours really come through.
When I served this cheesecake at the end of my New Year’s dinner, everyone at the table gasped at how light and refreshing it was. For me, this was mission accomplished! After indulging in quite a few chocolate desserts over the Christmas period, I wanted to make a dessert that was light, but still quite festive in mind! I played around with the idea of making a champagne mousse, but decided to go with mojitos as I wanted that cool lime and minty flavour!
If you’d prefer to omit the rum in this to make a non-alcohol version, it can be replaced with vanilla and it would still taste just as delicious!
So let’s go through the layers. We’ve got a lime cheesecake layer sitting on my favourite coconut sponge base recipe (I’ve used this recipe in a few of my desserts now and it never disappoints!). I wanted to go with a coconut sponge as I think that the coconut flavour works so well with limes and the mint in the mojito mousse – the third layer that tops off the cheesecake.
All in all, this is a refreshing and delicious dessert that also happens to be pretty straightforward to make. Decorate it any how you like, I just cut up a few lime circles and used tinnnny bits of glucose syrup to stick it to the sides of the cake and I was done.
Hope you enjoy!
|RECIPE (serves 8 – 10):|
Coconut sponge base:
3tbsp agave syrup
100g white flour
3g baking powder
70g melted coconut oil
315g full fat cream cheese (room temp)
55 ml heavy whipping cream (room temp)
90g granulated white sugar
2 eggs (room temp)
7g plain flour
Zest from 2 limes
1tsp vanilla extract
40ml fresh lime juice
Zest from 1 lime
5g gelatin powder
250ml heavy cream
110g crème fraiche or mascarpone
1 tbsp dark rum (or vanilla for non-alcohol version)
1tbsp fresh chopped mint
Coconut sponge base:
Preheat oven to 160C.
Using electric mixer, beat eggs, agave syrup and salt until pale and creamy. Incorporate flour and baking powder with a spatula then mix in the milk, and after the melted coconut oil. Transfer mixture to 10 inch springform pan. Bake for 15 mins then leave to cool on a rack.
Lime cheesecake filling:
Raise oven temperature to 170C.
Rub the lime zest into the sugar so that all the juices are absorbed, then beat on low speed the zesty sugar with the cream cheese and vanilla until smooth. Do not overbeat!
Add in the eggs and heavy cream and beat again, on low speed until combined. Finally add in the flour and mix until combined.
Pour the cheesecake batter on top of the sponge cake and bake in the oven for 10 minutes, then lower temperature to 120C and continue to bake for a further 25 – 30 minutes, until the edges are set and the center still a little jiggly.
Allow the cheesecake to cool to room temp before refrigerating for at least 4 hours (ideally overnight).
Mojito mousse topping:
In a small saucepan, sprinkle the gelatin over the lime juice, allow to absorb (around 5 mins). Add half of the sugar and the rum (or vanilla) and heat over medium-low heat, stirring until gelatin and sugar are dissolved, about 2 mins. Allow to cool.
Whip the cream to soft peaks form, adding in the sugar gradually. Fold in the lime juice mixture, lime zest and chopped mint.
Spread the mojito mousse on top of the chilled cheesecake and leave to set in the fridge for about 30 minutes.
Decorate with fresh limes and enjoy!
Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!
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