The Good Dish Blair Orgera's Mojito Cheesecake
Creating the perfect cheesecake is a talent in itself. But a multi-layered cheesecake is a whole new level! With lime, mint, cream cheese, and the addition of coconut rum jelly, this show-stopping cake is perfect for the holidays and the best dessert for your elegant dinner parties.
- 10” springform pan
- 7” flexible silicone mold
- 6” cake ring
For the Lime & Mint Cheesecake:
- 32 ounces (4 blocks) cream cheese
- 400 grams sugar
- Pinch of salt
- 1/2 cup heavy cream
- 2 cups sour cream
- 20 ml lime juice
- 5 ml lime zest
- 10 drops mint extract
- 4 to 5 drops light green gel food color
- 4 large eggs
- 5 tablespoons flour
For the Coconut, Mint and Lime Cream:
- 250 grams canned organic heavy coconut cream
- 3 egg yolks
- 3 drops mint extract
- 1 teaspoon lime zest
- 6 grams fresh mint
- 2.5 gold gelatin sheets
- 180 grams white chocolate
For the Coconut Rum Jelly:
- 1 sheet gelatin
- 40 grams coconut rum
For the Lime Cream Cheese Mousse:
- 240 grams cream cheese
- 40 grams sugar
- 30 grams milk
- 2 egg yolks
- 4 grams gelatin sheets
- 140 grams heavy cream
- 40 grams sugar
- 20 ml lime juice
- 4 ml lime zest
For the Mirror Glaze:
- 8 grams (4 sheets) gelatin 8g
- 150 grams white chocolate, chopped
- 100 grams heavy cream
- 50 grams water
- 150 grams sugar
- 150 grams glucose syrup
Make the cheesecake:
Preheat the oven to 350 F and line your 10” springform pan with parchment paper.
In mixing bowl, whisk together cream cheese, sugar, and salt until a smooth consistency, then add your heavy cream.
Add sour cream, flour, lime juice, lime zest, mint extract, and green gel food color.
Add eggs one at a time and do not over mix.
Pour the mixture into a springform pan and line the outside with tin foil for a water bath.
Place the pan in a water bath and bake for 1 hour. After 1 hour, turn off the heat and keep in the oven for another hour. Do not open the oven door
Cool the cheesecake on the counter until it reaches room temperature then transfer it to the refrigerator overnight.
This next part is tricky because the cheesecake is very creamy. Using a cake leveler you are going to split your cheesecake into 3. I recommend using a round cake board to slide the layer right on top.
Place the layers in the freezer wrapped in cling film. They need to be frozen in order to be assembled properly in your mold. It just makes the process a lot smoother.
Make the Coconut, Mint and Lime Cream:
Prepare a 6” cake ring fitted with cling wrap. Place the white chocolate in a bowl and set aside.
Put coconut cream in a pot and place over medium-high heat, and bring to almost a boil.
Soak your gelatin sheets in cold water. Whisk the egg yolks together in a separate bowl.
Slowly add the cream to the egg yolks, whisking to avoid scrambling the eggs. Add your gelatin sheets.
Put the coconut mixture back into the pot and whisk continuously on low heat until it reaches 160 F.
Add the coconut mixture into the bowl of white chocolate, pouring through a sieve. Add the fresh mint, mint extract, and lime zest. Emulsify well with a hand blender.
Pour the mixture into a 6” cake ring and place in the freezer. Freeze at least 1 hour - the longer the better.
Make the Coconut Rum Jelly:
Soak your gelatin sheet in cold water. Microwave the coconut rum in a separate bowl for 15 to 20 seconds. Add your gelatin sheet to the heated coconut rum mixture.
Pour the mixture directly on top of your previously made coconut,lime and mint cream while it is in the mold. Make sure the cream is frozen before pouring.
It will start to solidify right away; freeze for at least another hour.
Make the Lime Cream Cheese Mousse:
Bloom your gelatin in cold water.
Set up a pot with simmering water on the stove. Add cream cheese, sugar and milk into a mixing bowl and set on top of the pot. Whisk ingredients together until smooth.
Add egg yolk and bloomed gelatin sheets. Keep mixing until the temperature reaches 160 F; the mixture should thicken up then remove from heat.
Whisk heavy cream and sugar in a mixing bowl until it forms medium to stiff peaks. Fold the heavy cream into the egg and cream cheese mixture.
Add lime juice and lime zest. Fold until well incorporated
The layers will be prepared separately and assembled in the mold to be frozen for 8-10 hours minimum, overnight is best. The assembly of this cake goes in this order:
- Lime cream cheese mousse
- Mint cream with coconut rum jelly
- Lime cream cheese mousse
- Lime mint cheesecake layer
Place a 7” silicone mold face down on a tray. Fill your mold about 1/4 way with your mousse.
Take your frozen rum jelly/coconut lime and mint cream insert and lightly press on top of that first layer of mousse. (If mousse gets runny it’s ok. Chill it in the fridge for 15 minutes until it gets stiff to avoid the insert from sinking.)
Fill the rest of the mold with your mousse leaving some space for your cheesecake layer.
Take your frozen cheesecake layer and cut with a 6-inch cake ring to fit perfectly; firmly press on top of the mousse.
Tap the tray on the table a few times to release any air bubbles. Make sure you double-check the sides of the mold to avoid any bubbles. This way when you demold the frozen cake, everything looks smooth and perfect.
Place in the freezer for 8 hours up to overnight.
Make the Mirror Glaze:
Bloom the gelatin sheets in cold water.
Place the chopped white chocolate in a pitcher.
Bring the cream, water, sugar, and glucose syrup to a boil in a saucepan, stirring continuously. When small bubbles appear on the sides of the pot, add bloomed gelatin sheets and keep stirring.
Pour the liquid mixture on top of the white chocolate. Wait for 1 minute and use a hand blender to mix well.
Before glazing, the temperature of the mirror glaze must be between 38C and 42C.
Glaze the Cake:
The glaze will be a neutral color. I recommend adding your preferred food coloring gel with a touch of white to add color. You can glaze the cake any color you want.
Set up a baking tray with a cup in the middle. Entremet must be elevated in order for the glaze to drip down off the cake.
Carefully remove the frozen cake from the mold and clean up any uneven edges with a knife.
Place entremet on top of the cup or whatever you choose to keep the cake elevated. Cake must be completely frozen before glazing. Please take the cake out of the freezer right before glazing to avoid it thawing. The glaze won’t come out properly if it starts to melt.
Double-check the temperature of the glaze; it must be between 38 and 42 Celsius. To start glazing, pour the mirror glaze from the pitcher onto the cake, starting in the middle and making sure you get the sides by making a circular motion.
Let the glaze drip down onto the tray for about one minute. Clean up the bottom of the cake where the glaze dripped by sweeping the back of a small knife along the edge of the cake.
Try to remove all drips and make it look neat. Avoid touching the mirror glaze! You must be delicate and treat the cake like it’s a fragile piece of glass.
Using a spatula in one hand and your other hand holding the bottle off the cake, carefully transfer cake to a board. Place in refrigerator to thaw and take cake out 30 minutes before serving.