What's Trending

Mojito Cheesecake

Name: Mojito Cheesecake
Prep time: 30 min
Total time: 8 h 40 min
Yield: 16
Ingredients: 2 cups crushed vanilla wafers (about 60 wafers); 1/4 cup butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1/4 cup light rum; 1 tablespoon grated lime peel; 2 tablespoons fresh lime juice; 3 eggs; 1 cup (1/2 pint) whipping cream; 3 tablespoons powdered sugar; 2 teaspoons light rum; 2 tablespoons finely chopped fresh mint

(1)

1 Questions

Save Recipe

New Personalized Recipes Just for You - Take the Quiz Now

Prep 30 min
Total 8 hr 40 min
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Capture the flavors of the popular mojito cocktail in this cheesecake. It's a refreshing way to top off a meal.

By Betty Crocker Kitchens

Updated Jul 26, 2011

Ingredients

Crust

2 cups crushed vanilla wafers (about 60 wafers)
1/4 cup butter, melted

Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 cup light rum
1 tablespoon grated lime peel
2 tablespoons fresh lime juice
3 eggs

Topping

1 cup (1/2 pint) whipping cream
3 tablespoons powdered sugar
2 teaspoons light rum
2 tablespoons finely chopped fresh mint

Steps

1

Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
2

Meanwhile, in large bowl, beat cream cheese, granulated sugar, 1/4 cup rum, the lime peel and lime juice with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Pour filling over crust.
3

Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
4

To serve, run small spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Cut cheesecake into slices; top each slice with whipped cream. Garnish with fresh mint sprig, if desired. Cover; refrigerate any remaining cheesecake.

Nutrition

340 Calories, 25g Total Fat, 4g Protein, 24g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 14g; 68%

Trans Fat: 1g

Cholesterol: 110mg; 37%

Sodium: 220mg; 9%

Potassium: 100mg; 3%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 0g; 0%

Sugars: 19g

Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;