Recipes

1. Heat oven to 350F. Line the bottom of a nonstick, 9-inch springform pan with parchment or wax paper.
2. In a small bowl, mix crust ingredients. Press into prepared pan. Bake 8 minutes, or until crust is set. Reduce oven temperature to 300F. Cool crust completely.
3. For filling, in a large bowl, beat cream cheese, sugar, rum, lime zest, and lime juice with an electric mixer on medium speed. When mixture is fluffy, beat in eggs one at a time, just until blended. Pour filling over cooled crust.
4. Bake at 300F for 55-65 minutes, until edge of cheesecake is set at least 2 inches from the edge of the pan, but center of cheesecake moves slightly when moved. Turn oven off, leaving door open just a bit. Let cheesecake sit in oven for 30 minutes. Run a small metal spatula around the edge to loosen cheesecake. Cool in pan on a cooling rack for 30 minutes. Refrigerate for at least 6 hours or overnight.
5. For topping, in a chilled bowl, beat cream, powdered sugar, rum, and chopped mint with an electric mixer on high speed until soft peaks form.
6. Run a knife around edge of pan and release the pan sides. Invert cake onto a plate. Remove bottom plate, and slowly peel off parchment paper. Place a serving plate on top and invert the cake again. Slice and top with whipped cream. Garnish each slice with a mint leaf.

Recipe note: Zest the limes before squeezing for juice.

Time saver suggestion: Prepare the crust the day before baking so that it is cooled and ready to go.

Adapted from “The Mojito” by Heather McPherson (Seaside Publishing, an imprint of University Press of Florida)