White Chocolate Mojito Cheesecake

Serves 12, Prep and Cook 1 hour, 55 mins

1½ x 250g pkts

milk arrowroot biscuits 300g unsalted butter, melted Whipped cream, to decorate

FILLING

2 cups pure cream

1 bunch fresh mint (50g)

¹∕³ cup caster sugar

200g white chocolate, chopped 500g cream cheese,

at room temperature

¹∕³ cup white rum

2 tblsps finely grated lime rind ¼ cup lime juice

3 eggs

1 tblsp cornflour

CRYSTALLISED MINT LEAVES

12 mint leaves

1 egg white, lightly beaten ¼ cup caster sugar

1 Invert base of a 24cm round springform pan (23cm base). Grease base and side of pan. 2 Process biscuits in a food processor to form fine crumbs. Add butter. Process until combined. Press over base and up side of pan, to 1cm from top. Refrigerate 30 minutes. Place on oven tray.

3 To make filling, combine cream, mint stalks and leaves and sugar in a pan over a medium heat. Bring to boil. Simmer until reduced to 1 cup liquid. Strain. Discard mint. Return liquid to pan. Add chocolate. Stir until smooth. Cool to room temperature.

4 Process cream cheese, rum, rind, juice, eggs and cornflour in a food processor until smooth. With motor running, add cool chocolate mixture. Process to combine. Pour into pan.

5 Cook in a slow oven (150C) for 1 hour, 10 minutes, or until firm to touch. Turn off oven. Cool in oven with door ajar. Refrigerate until cold.

6 To make crystallised mint leaves, brush both sides of leaves with egg white. Blot excess. Coat in sugar. Transfer to a lined oven tray. After oven has been turned off for 15 minutes, place leaves in oven for 10 minutes, or until crystallised. Cool.

7 To serve, remove side of pan. Slide cheesecake onto a serving plate. Decorate with whipped cream rosettes and crystallised leaves.