WHITE CHOC MOJITO CHEESECAKE
PREPARATION: 15min ~ COOK: 30min ~ READY IN: 45min
INGREDIENTS (SERVES 4)
8 Anzac biscuits, crushed finely
handful of white chocolate buttons
2 knobs Ashgrove butter
1 shot white rum
1 cup sugar
2 handfuls of mint
1/4 cup Ashgrove cream
1 cup marscapone cheese
1 cup cream cheese
CRUNCHY RHUBARB TOPPING
3 sticks of rhubarb, cut into four sections
1 tbs sugar
1 shot of water
1 cinnamon quill
2 star and east
handful of pistachios, roughly chopped
Melt the butter in a pan over a medium heat with the crushed biscuits. Keep mixing the crumb and once the butter has melted transfer to four individual glasses. This will be your base. Place them in the fridge to harden.
Place into a saucepan over a medium heat the rum, lime juice and zest and sugar. Let everything infuse and bring to a boil. Add the mint. Place a bowl on top and melt the chocolate with the cream.
Transfer the melted chocolate to mix master as well as the marscapone and cream cheese. Strain the sugar liquid and slowly add to the cheesecake mix. Once combined add them to your individual moulds. Place them back in the fridge to set.
While the cheesecake is setting make the rhubarb topping. Place the rhubarb, sugar, water and spices into a saucepan over a medium heat. When the rhubarb is soft gently take them out. Place the rhubarb with the pistachios on top and serve.