Mojito cheesecake

• Mojito cheesecake

Serves 6

Takes 20 minutes to make, plus chilling

INGREDIENTS

• 150g thin almond biscuits
• 25g butter, melted
• 4 limes
• 100g light muscovado sugar
• 4 tbsp rum
• Large handful of fresh mint leaves, plus extra to decorate
• 400g cottage cheese
• 250g tub mascarpone
• 150ml whipping cream

METHOD

How to make mojito cheesecake

1. Break up the almond biscuits: put them in a plastic bag and crush with a rolling pin (or pulse in a food processor until finely crushed).

2. Stir in the melted butter until combined. Spoon the mixture into 6 glasses, pressing down well. Chill while you make the filling.

3. Finely grate the zest and squeeze the juice from 3 limes. Heat the sugar and 5 tablespoons of water in a small saucepan, stirring until dissolved. Bring to the boil and simmer for 2 minutes without stirring. Remove from the heat and stir in thelime juice and zest, rum and mint and set aside to cool.

4. Press the cottage cheese through a sieve into a bowl, then beat the mascarpone (or put in a food processor with the mascarpone and whizz until smooth).

5. Strain the lime and mint syrup through a sieve onto the cheese mixture and beat well until smooth and creamy. Spoon on to the biscuit base and chill for at least 1 hour.

6. When ready to serve, beat the whipping cream until thick and put a spoonful on each cheesecake. Slice the remaining lime into thin rounds and the rest in the blobs of cream. Decorate with the extra mint sprigs.