Using the finger biscuits in this recipe helps the overall mojito flavours as they can be soaked in a way that the traditional cheesecake digestive biscuit base cannot. A very adult dessert!
Ingredients (serves 8-10)
- 180g finger biscuits
For the syrup
- 100g sugar
- 75ml water
- 3 tbsp run
- 2 tbsp fresh lime juice
For the cheese cream
- 360g light cream cheese
- 500g thick Greek yogurt
- 250ml double cream
- 5 gelatine leaves
- 100ml milk
- 75g sugar
- 2 limes, zest
- 2 tbsp lime juice
- 2 tbsp rum
- 2 drops of green food colouring
To decorate (optional)
- 1 lime cut in pretty shapes
- Candied lime peel
- Frosted mint leaves
- Edible flowers
Method
Cut the finger biscuits in half and use to line the sides of a 23cm diameter loose bottom cake tin. Use the rest to line the bottom.
To make the syrup, put the sugar and water in a pan and bring slowly to the boil. Stir so that the sugar gets completely dissolved. Leave to cool and add the lime juice and rum.
Spoon the syrup all over the finger biscuits.
For the cheese cream, start by blooming the gelatine leaves by soaking them in cold water for 10 minutes.
In a large bowl, beat using an electric mixer the cream cheese, Greek yogurt, double cream, lime zest and juice until fully incorporated.
In a small saucepan warm heat the milk. Squeeze the gelatine leaves and melt in the hot milk. Leave to cool for a few minutes and add to the cheese mix. Last add the lime juice and rum and use a rubber spatula to fully incorporate.
Take 1/3 of the cake mix into another bowl and add the food colouring. Mix it well.
Spoon first the white cake mix and then the green into the cake tin and use a fork or knife to create a ripple effect.
Leave the cake in the fridge to set for a few hours or overnight.
Decorate with your chosen toppings (soft fruit would also be good here), cut and serve.