Finger Lime Mojito Cheesecake Trifle

Combine the sugar and water in a saucepan over medium heat, stirring until the sugar is dissolved. Bring to a boil and reduce heat to low and simmer for 5 minutes. Remove pan from heat, add the bruised mint leaves, lime juice and zest, and rum or water and cover. Allow the mixture to steep for 20 minutes.

Place the white chocolate in a heatproof bowl over a pot of simmering water and stir until melted. Then remove the melted chocolate from the heat and set aside.

Put the cream cheese and mascarpone into a large bowl and use a mixer to beat until smooth.

Strain the mint syrup and add it along with melted chocolate into the cheese mixture and blend until smooth. Set aside.

Combine the crushed biscuits and melted butter in a bowl and stir. Divide half of the crumb mixture into the bottom of 6 glasses and press it into the base of the glass. Or you can layer half of it into a small trifle bowl. Top with half the cheesecake mixture. Repeat this process once more with another layer of crumbs and cheesecake mixture.

Refrigerate for 1 hour to set.

Slice finger limes down the side and gently dig out the beads and add them atop the trifle mixture. When ready to serve top with a dollop of whipped cream, mint leaves lime garnish.

Recipe adapted from ledelicieux.com.