I love Mojitos. I love mint, I love lime and when they’re combined, I get pretty close to food heaven. So, when I was trying to drum up a dessert that would go well with a Mexican theme, where limes are almost compulsory and mint is a regular feature, a cheesecake that combined those flavours seemed to me like a good place to start. I tried a chocolate biscuit (Oreo) base to start with, but it wasn’t right and in this improved version, I’ve gone for a mixed ginger and digestive base which works a ton better. The jelly was something entirely concocted by me, as the only type of mint jelly instructions I could find online were for the savoury type that’s served with lamb! I started out with this as a layer on top, but in the new version, I’ve made it in ice-cube trays and served one on the side – it looks like a fox’s glacier mint. Cute!
Makes 8-10 slices | 45 mins plus 1.5 hrs chilling
- 175g digestive and ginger biscuits – mix quantities of each to suit your taste
- 75g butter, melted
- 175g cream cheese
- 150ml double cream
- 397g tin condensed milk (full fat/sugar)
- Grated zest and juice of two limes
For the jelly
- 150g caster sugar
- 150ml water
- 3 x leaves gelatine
- About 12 large mint leaves left whole
- A few sprigs of mint to decorate
You will also need…
- 20 cm loose bottom flan tin, buttered lightly
- Silicone ice-cube tray with 12-15 ‘holes’
- Start by making the biscuit base. You can either whizz the biscuits up in a mini-processor or pop them in a plastic food bag and bash with a rolling-pin until you have a fairly fine crumb. Melt the butter in a small pot and when melted, add the biscuit crumbs. Stir well to coat and then turn the mix into the prepared tin and use a spoon to evenly spread. pressing down as you go to get an even top. Chill this in the fridge for 30 mins or so while you make the rest.
- Make the cream filling by lightly whisking the cream cheese, double cream and condensed milk in a large bowl. Grate in the lime zest and then add the lime juice. The acid from the limes will help thicken the mix as you whisk it all together. Finally, add the finely chopped mint and give it a final mix.
- Spread the cream mix over the chilled biscuit base, smoothing the top and place it all back in the fridge for another 30 mins or so while you make the jelly.
- For the jelly, soak the gelatine leaves in cold water for 10 mins or so and meanwhile, add the caster sugar and water and mint leaves to a small pot, bring to the boil and simmer for 4 mins or so. Make sure all the sugar has dissolved and the mixture is syrupy. Let it cool and infuse for a few minutes for a strong mint taste.
- Remove the mint leaves, squeeze the water out of the gelatine leaves and add them, one at a time, stirring as you go.
- Pour the jelly mix into a silicone ice-cube tray and put it in the fridge to set.
- When ready to serve, loosen the edges with a palette knife, set the base on a tin of food and gently remove the ring. Cut it into slices, decorate with mint leaves and serve with vanilla ice-cream and a jelly cube on the side.