Mojito Cheesecake

Name: Mojito Cheesecake
Ingredients: FOR THE MINT SUGAR:; 1-1/2 cup Granulated Sugar; 1 cup Loosely Packed Mint Leaves, Washed And Thoroughly Dried; FOR THE CRUST:; 2 cups Graham Cracker Crumbs; 3 Tablespoons Mint Sugar; 6 Tablespoons Unsalted Butter, melted; FOR THE FILLING:; 24 ounces, weight Cream Cheese, At Room Temperature; 1/4 cups Sour Cream At Room Temperature; 1 cup Mint Sugar; 1/8 teaspoons Cornstarch; 3 whole Large Eggs, At Room Temperature; 3 Tablespoons Fresh Lime Juice; 1-1/2 teaspoon Key Lime Extract; 2 Tablespoons Fresh Lime Zest; 1 ounce, fluid Light Rum (Optional); FOR THE WHIPPED CREAM:; 1 cup Heavy Cream, Chilled; 2 Tablespoons Mint Sugar; 1 Tablespoon Fresh Lime Zest; 1/2 ounces, fluid Light Rum (Optional)

22 ingredients

9 steps

Ingredients

FOR THE MINT SUGAR:
1-1/2 cup Granulated Sugar
1 cup Loosely Packed Mint Leaves, Washed And Thoroughly Dried
FOR THE CRUST:
2 cups Graham Cracker Crumbs
3 Tablespoons Mint Sugar
6 Tablespoons Unsalted Butter, melted
FOR THE FILLING:
24 ounces, weight Cream Cheese, At Room Temperature
1/4 cups Sour Cream At Room Temperature
1 cup Mint Sugar
1/8 teaspoons Cornstarch
3 whole Large Eggs, At Room Temperature
3 Tablespoons Fresh Lime Juice
1-1/2 teaspoon Key Lime Extract
2 Tablespoons Fresh Lime Zest
1 ounce, fluid Light Rum (Optional)
FOR THE WHIPPED CREAM:
1 cup Heavy Cream, Chilled
2 Tablespoons Mint Sugar
1 Tablespoon Fresh Lime Zest
1/2 ounces, fluid Light Rum (Optional)

Directions

1

Preheat oven to 325 F. Bring a kettle of water to a boil then keep it a a boil-you'll need it later.
2

Prepare the mint sugar. In a food processor, pulse the granulated sugar and mint leaves until the leaves have been ground down and combined with the sugar.
3

Prepare the crust. Combine the graham cracker crumbs, mint sugar and butter until moistened and resembles the texture of wet sand. Pour into a 9-inch springform pan and press crumbs into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden then remove pan from the oven and set on a rack to cool to room temperature.
4

Prepare the filling. In the bowl of a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until it's light and fluffy. Gradually mix in the mint sugar and cornstarch. Mix in the eggs one at a time, beating well after each addition. Add the lime juice, lime extract, zest, and rum (optional) until well combined. Pour the filling over the cooled crust.
5

Pour the boiling water into a roaster pan, filling it halfway full. Put this pan on the bottom rack of the oven. Place the cheesecake pan on the middle rack of the oven. Bake for 50-60 minutes or until the center is set. Turn off the oven and allow the cake to sit in the oven with the door propped open for about 30 minutes. To prop open the oven door, I use a wooden handled spoon to keep it ajar a few inches.
6

Then remove cake from the oven and transfer to a wire rack. Allow the cake to cool for an additional 30 minutes. Wrap it well with plastic film and foil. Refrigerate for at least 8 hours.
7

Remove cold cake from the refrigerator. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.
8

When you are ready to serve, prepare the whipped cream. In the clean bowl of a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the mint sugar and mix until you reach a thick consistency. Add in the zest and rum (optional) and whip until combined.
9

Pipe the whipped cream on top of the cheesecake and garnish with additional lime slices and mint leaves.