Mojito-style cheesecake
Mojito-style cheesecake Kim Morphew London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Cake pan
- Parchment paper
- Food processor
- Mixing bowl
- Wooden spoon
- Whisk
- Spatula
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
- Plastic wrap
- Refrigerator
- Plate
- Serving bowl
- Spoon
Ingredients
- 12 gluten-free large coconut macaroons (we used Mrs Crimble’s)
- 180g full-fat cream cheese
- 200ml double cream
- 397g sweetened condensed milk
- zest and juice of 4 limes
- 150g raspberries
- 4 tbsp desiccated coconut, toasted
- 100g raspberries
- 1 ripe mango, peeled, stoned and thinly sliced
- 220g sliced watermelon, peel removed, cut into small dice
- 2 kiwis, peel removed and cut into small dice
- 1 tbsp white rum
- 1 tbsp caster sugar
- 1 tbsp finely chopped fresh mint
- 1 lime
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