Dessert
Cheesecake with mojitos
Ingredients
- 200 gr of dry biscuits
- Grated zest of a lime
- 3 lime
- 80 gr of cane sugar
- 250 gr of Philadelphia
- 125 gr whipping cream
- 14 gr of isinglass
- 130 gr of butter
- 250 gr of ricotta
- 1 teaspoon of honey
- 3 small glasses of mint
- 2 glasses of rum
Times
- Time: 1 hour
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Average
Proceeding
Blend the biscuits in a mixer with honey, lime zest and 80 gr of melted butter. Then spread everything on a 26 cm diameter cake tin covered with oven paper, press the mixture to become smooth and homogeneous and cool quickly in the Freddy for about thirty minutes.
Dip the isinglass in cold water. Meanwhile, put 50 gr of butter on the heat, melt them, add the juice of 2 lime and 100 gr of cream and boil until the mixture is congealed. Then cool everything in Freddy with the function of blast chilling for about twenty minutes.
Squeeze the isinglass, dissolve in 20 g of cream, add everything to the cooled mixture, add the ricotta, philadelphia, chopped fresh mint, rum and sugar. Mix well and pour the mixture on the basis of biscuits. Let everything solidify well in Freddy with the function of blast chilling for an hour.
Dip the isinglass in cold water. Meanwhile, put 50 gr of butter on the heat, melt them, add the juice of 2 lime and 100 gr of cream and boil until the mixture is congealed. Then cool everything in Freddy with the function of blast chilling for about twenty minutes.
Squeeze the isinglass, dissolve in 20 g of cream, add everything to the cooled mixture, add the ricotta, philadelphia, chopped fresh mint, rum and sugar. Mix well and pour the mixture on the basis of biscuits. Let everything solidify well in Freddy with the function of blast chilling for an hour.
Tips
If you want to keep the cheesecake for several months in your freezer, freeze it with the shock freezing function. Maybe already portioned, so if necessary you can only take out the amount you want to enjoy.