First, finely chop the biscuits, add the melted butter (in the microwave or in a bain-marie) and mix.
Pour the mixture onto the removable bottom mold and level and compact well with your hands, then leave in the fridge to rest for at least 30 minutes.
Heat the cream (in the microwave or on the stove).
Meanwhile put the gelatin in cold water for about 10 minutes, then gently squeeze it and melt it with the hot cream (but not boiling).
Let it cool.
Put the ricotta, mascarpone, icing sugar, finely chopped mint and rum in a bowl.
Mix everything with the whisk until you get a smooth cream, then add the now warmed cream and mix.
Pour the mixture into the base, level and let it solidify in the fridge for at least 3 hours.
The cheesecake mojito is ready, all you have to do is decorate it with a few slices of lime and mint leaves and serve it!
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