Mojito Cheesecake Food

MOJITO CHEESECAKE

Mojito Cheesecake image

Capture the flavors of the popular mojito cocktail in this cheesecake. It's a refreshing way to top off a meal.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h40m

Yield 16

Number Of Ingredients 12

Ingredients

2 cups crushed vanilla wafers (about 60 wafers)
1/4 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 cup light rum
1 tablespoon grated lime peel
2 tablespoons fresh lime juice
3 eggs
1 cup (1/2 pint) whipping cream
3 tablespoons powdered sugar
2 teaspoons light rum
2 tablespoons finely chopped fresh mint

Steps:

Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
Meanwhile, in large bowl, beat cream cheese, granulated sugar, 1/4 cup rum, the lime peel and lime juice with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Pour filling over crust.
Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
To serve, run small spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Cut cheesecake into slices; top each slice with whipped cream. Garnish with fresh mint sprig, if desired. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 110 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 19 g, TransFat 1 g

MOJITO FREEZE

Mojito Freeze image

We've captured the fresh mint bite of a mojito in a frozen cheesecake with a pretzel crust. Speechless? We thought so.

Provided by My Food and Family

Categories Herbs

Time 4h15m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
zest and juice from 1 large lime
2 Tbsp. finely chopped fresh mint
2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

Mix pretzel crumbs and butter; press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
Beat cream cheese, sugar, lime zest, juice and mint in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.
Freeze 4 hours or until firm. Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 16 g, Protein 2 g

MOJITO CHEESECAKE

Mojito cheesecake image

Simple, easy, delicious. If you like mojito's then you will love this.

Provided by louiseh12

Time 25m

Yield Serves 10

Number Of Ingredients 0

Ingredients

Steps:

Crush the biscuits and mix with the melted butter
Grease a push bottom cake tin with butter
Push the biscuit mixture into the tin and leave in the fridge until rest of the mixture is ready
Whisk together the cream cheese and the condensed milk, until smooth.
Add the lime zest, juice and double cream and continue to whisk for a few minutes.
Stir in the rum (according to taste)
Spoon the mixture over the biscuit base and leave overnight in fridge.

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