Awhile back I made a Margarita Cheesecake for a co-worker’s daughter. She doesn’t like fruit or nuts on her cheesecake, but alcohol is good! So when I was asked to bake again for her I thought about different fun drink possibilities and decided on the Mojito. No fruit, just rum, lime, mint and plenty of sugar! I do love a Mojito, especially in the hot, summer months. The mint makes it a refreshing drink, while the rum, and plenty of it, can really hit you, especially when you’re a light weight as I am!
To turn this drink into a cheesecake, I decided to use a shortbread cookie crust for the sweetness and added in dried mint leaves. In the filling, I easily incorporated the necessary rum and lime juice. Not wanting to put mint leaves in my filling but needing the mint flavor (mint extract could work) though I chose to add in a white Creme de Menthe . This recipe will make one 9 inch cheesecake; however, I baked her a 6 inch cheesecake and used the remaining for two 4 inch cheesecakes for testing.
My very happy co-workers got to taste the mini cheesecakes the next day and all agreed – delicious!! The cheesecake is New York style heavy but creamy and light tasting. The mint definitely flavors the crust. I felt the flavor of lime and mint in the filling was on the light side; therefore, I have tweaked the recipe further to intensify the flavor.
2 cups crushed shortbread cookies
3 tablespoons dried mint leaves
4 tablespoons butter, melted
2 lbs. cream cheese, softened
1 cup sugar
1 tb. cornstarch
4 large eggs
1/2 cup sour cream
1/4 cup lime juice
2 oz rum
2 oz white creme de menthe
1 cup heavy cream
1 tablespoon sugar
1 tablespoon white creme de menthe
For the crust:
Preheat oven to 350 degrees. Combine shortbread crumbs, dried mint and butter and press into a 9 inch springform pan. Bake 8 minutes and cool. Reduce oven to 325 degrees.
For the filling:
Beat cream cheese until smooth and fluffy. Add the sugar and beat in. Add the cornstarch and eggs one at a time incorporating well. Add the sour cream, lime juice, rum and creme de menthe and mix until smooth. Pour into pan. Bake for approximately 1 hour and 10 minutes, depending on your oven. Cool 10 minutes, run a knife around the edges and leave out to cool completely. Refrigerate overnight.
For the topping:
In a chilled bowl, beat the heavy cream and add the sugar. As it begins to thicken add in the creme de menthe. Spread on top of the cheesecake or decorate as shown. Serves 8-10.