Sorry i haven't blogged in a while ... it's been a combo of moving house and the old weight watchers ... I'm actually going to the class now so i have to be really good !!
Heres the recipe ... all i'd say on this one is you don't really need to be a fan of mojitos ... but you do need a sweet tooth!And you need time ... it takes a while ... but it' not difficult ... the work is simple and quick it's just a waiting game ... I'd suggest that you bake this the day before and let it cool overnight.
Ingredients:
900g cream cheese
1.5 cups of sugar
3 tbsp flour
4 large eggs
1/4 cup of lime juice (i used bottled)
2 oz rum
5 oz evaporated milk
1 or 2 teaspoons of dried mint leaves (chopped finely)
115g mascapone
75g fromage frais
(the mascapone and fromage frais make a topping which could be left out if you felt that was too much)
a lime for decoration (optional)
digestives + butter for base (i cant remember the quantitiies - look on line for a base recipe)
Method:
Preheat oven to 250degrees
crush your biscuits, and mix with melted butter, then press into tin
Mix together the cream cheese, sugar and flour until very smooth
Add eggs one at a time
Add rum, lime juice and condensed milk mix together well and add mint, stirring until evenly spread
Pour into prepared pan (i use a spring loaded tin)
Bake on 250 for 15 minutes and then turn down to 130 for a full hour
(I actually baked mine in my mums gas oven and the temperature was gas 8 and then needed to turn it down to 1/4 but my mums cooker doesn't go that low so i put it on gas mark 1)
Leave to cool completly nd then refrigerate before serving ... it's a bit of a long process ...
To make the topping all you do is mix the mascapone and the fromage frais until really well combined and spread over the cooled cheesecake.
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