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FROZEN MOJITO CHEESECAKE
Active Time : 25 minutes Total Time : several hours Serves : 16 servingsINGREDIENTS
- 3/4 cup granulated sugar divided
- 1/4 cup finely chopped fresh mint leaves divided
- 20 original chocolate sandwich cookies
- 1/4 cup melted butter
- 1 1.5 quart container fat free lime sherbet divided
- 1/2 cup lime curd
- 2 8 ounce packages Neufchatel cheese softened
DIRECTIONS
In small bowl, combine 1 tablespoon sugar and 1 tablespoon chopped mint leaves; set aside.
Remove crème filling from cookies; discard filling and crush cookies. In small bowl, combine cookies, butter and 2 tablespoons sugar. Transfer to a 9-inch spring form pan; press mixture into the bottom. Set aside.
In small bowl, combine ½ cup sherbet, lime curd and remaining chopped mint; using an electric mixer on medium, beat until well combined, scraping sides occasionally.
In large mixing bowl, combine neufchâtel and remaining sugar; using an electric mixer on high, beat until light and fluffy, scraping sides occasionally. Slowly beat in remaining sherbet until well combined.
Pour ½ of cheese mixture over crust, spread with lime curd mixture and top with remaining cheese mixture; place in freezer until firm (about 4 hours).
Sprinkle edges of cheesecake with mint sugar before serving.