Cheesecake Factory Coconut Mojito Food

COCONUT MOJITO RECIPE

Steps:

• Place the lime wedges, mint leaves and sugar into a tall glass.
• Muddle until sugar has dissolved.
• Add rum and cream of coconut.
• Fill glass with ice.
• Top off glass with chilled club soda and stir.
• Garnish with lime wedge and a sprig of mint.

THE BEST COCONUT MOJITO RECIPE

Steps:

• Make the sugar rim by mixing raw sugar and a squeeze of lime together in a bowl.
• Rim the glass and set aside.
• In a separate glass or cocktail shaker, muddle the mint leaves and lime juice.
• Add in both of the rums, coconut cream, and simple syrup.
• Mix or shake until the ingredients together.
• Fill the glass with ice and pour the cocktail into it.
• Add in the club soda and give it a final stir.
• Garnish with extra mint and lime (optional) and enjoy!

CHEESECAKE FACTORY CHEESECAKE

Steps:

• Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
• Cheesecake: All above ingredients should be at room temperature before your begin.
• Start by beating the cream cheese until light and fluffy.
• Keep the mixer on a low setting throughout the beating and mixing process.
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, turn oven off, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
• A cheesecake should season.
• The wait is worth it.
• The flavor ripens and becomes enriched.