Mojito cheesecake cake with thermomix

Preparation of mojito cheesecake cake with thermomix

1. Start the preparation of this wonderful dessert with the base. To do this, place the digestive cookies together with the brown sugar in the Thermomix bowl, program.
2. 10 seconds / speed 8.
3. Once the cookies are crushed and mixed with the sugar, pour the soft butter into pieces and the measure of rum, program.
4. 50 seconds / Speed ​​4.
5. When these ingredients are all well mixed, pour the granulated dough at the bottom of a mold, you can also put a sheet of non-stick paper or parchment paper and compact well with the back of a spoon or a glass.
6. Refrigerate for 30 minutes.
7. Now it is time to prepare the filling. The first and most important thing for the body and firmness of this cake is to soak or hydrate the fish tail or the fish tail or the gelatin sheets in cold water for 10 minutes. This step can be done before preparing the base.
8. On the other hand, pour the measure of sugar, along with the zest of the two lemons and the mint leaves in the glass of the clean and dry thermomix, program.
9. 15 seconds / Speed ​​10.
10. Pour this flavored sugar into a container and reserve for a few minutes.
11. Subsequently, place the butterfly in position and add 250 grams of cream to the Thermomix bowl, program.
12. 2 minutes / speed 4.
13. Check from time to time through the hole in the lid to check the state of the cream. Once it is assembled, pour it into a bowl and reserve in the refrigerator.
14. Remove the butterfly from the Thermomix bowl and pour the rest of the cream, as well as the previously drained cola, colapez or hydrated gelatin, program.
15. 3 minutes / Temperature 60 ° / Speed ​​2.
16. Now, add the flavored sugar together with the Philadelphia type cheese, the mascarpone, the measure of rum and the juice of the two lemons, program.
17. 1 minute / Speed ​​3.
18. After the mixing time of the ingredients, let cool completely.
19. When the cream cheese is cold, add the cold whipped cream, program.
20. 1 minute / Speed ​​1.
21. Pour the filling into the pan, over the cookie base and refrigerate for at least 5 hours.
22. Finally, to glaze and decorate, hydrate the fish tail or the fish tail or the gelatin sheets in cold water for 10 minutes.
23. Meanwhile, pour the sugar, 3 mint leaves and the zest of 1 lemon into the glass of the clean and dry thermomix, program.
24. 10 seconds / Speed ​​10.
25. Then, dissolve the cornstarch in water and add it, program.
26. 6 minutes / Temperature 90° / Speed ​​3.
27. Finally, add the hydrated and previously drained isinglass, the juice of a lemon and the rum, program.
28. 30 seconds / Speed ​​3.
29. Let cool and pour over the filling in the pan after a couple of hours in the fridge.
30. Garnish the top with some lime wedges and a few mint leaves. Be patient and enjoy.