Chef’s Recipe: Manouschka Guerrier’s Moji-tini Cheesecake
For our episode in which we reviewed The Skinnygirl Dish, Private Chef of Beverly Hills, Manouschka Guerrier gave us this delicious, near-skinnygirl replacement drink/dessert recipe to try.
It’s a Mojito, it’s a martini, it’s a cheesecake, it’s FANTASTIC!! Ok, so let’s face it, I’m a LUSH! But sometimes I have to find clever ways other than consuming empty calories by drinking alcohol so I have invented plenty of alcohol-laced desserts to avoid that. It’s so fun & flirty, you & your guests absolutely can’t get enough! – Manouschka Guerrier
Preparation Time: 10 minutes
1 1/2 cups of Haitian rum
1 packet of lime flavored gelatin
1/2 pack (4oz) of fat -free cream cheese
3 oz mojito mix
1/2 a tub or 4 oz whipped topping (or make your own with whipping cream)
graham cracker crumbs
Put the Haitian rum in a pot and bring to a boil.
In a large glass or metal bowl, add gelatin mix and pour in boiling rum. Stir the mixture until gelatin is completely dissolved. (About 2 minutes.) Set aside.
Beat cream cheese and mojito mix in a large bowl with an electric mixer on low speed until well blended. Add gelatin-rum mixture and blend well.
Refrigerate 2 hours or until thickened. (Draw a spoon through the mix. If it leaves a definite impression, it’s ready.)
Add whipped topping and stir with a wire whisk until well-blended. Pour into 4 martini glasses rimmed with graham cracker crumbs.
Refrigerate 4 hours or until firm. Garnish with mint leaves and lime slices just before serving, if desired.
Refrigerate any leftovers.