White chocolate mojito cheesecakes

Try these inspiring simple trifles. The addition of some melted white chocolate just gilds the lily.

delicious.

Photography by Ben Dearnley

• Ingredients

• 20g unsalted butter, melted
• 150g ginger biscuits (we used ginger shortbread), crushed in a processor
• 1/2 cup (110g) caster sugar
• Finely grated zest and juice of 3 limes, plus 1 thinly sliced lime to garnish
• 100ml white rum
• 1 cup mint leaves, plus extra to garnish
• 120g white chocolate, chopped
• 400g soft cream cheese
• 1 cup (250g) mascarpone cheese
• 300ml thickened cream, whipped
• Slivered unsalted pistachios, to garnish
• Borage flowers (optional), to decorate

• Method

1. Step 1
   Stir melted butter into the biscuit crumbs until well combined. Press mixture into the base of 6 serving glasses (use a cocktail muddling stick or the end of a rolling pin to pack down well). Chill in the fridge.
2. Step 2
   Bring sugar and 1/4 cup (60ml) water to the boil in a pan, stirring to dissolve sugar, then simmer over medium-low heat for 5 minutes until syrupy. Add lime zest, juice, rum and mint. Remove from heat. Set aside for 20 minutes to infuse.
3. Step 3
   Meanwhile, place chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Stir gently until melted, then leave to cool.
4. Step 4
   Clean processor, then add cheeses and whiz to combine. Strain syrup through a sieve, pressing down to extract as much flavour as possible. Add syrup to processor and whiz to combine. Add chocolate and pulse 2-3 times until combined. Spoon into glasses. Chill for 1 hour to set.
5. Step 5
   When ready to serve, top each glass with some whipped cream. Garnish with lime slices, slivered pistachios and extra mint, then decorate with flowers if desired.
   delicious. - November 2009 , Page 100
   Recipe by Valli Little