GIN AND TONIC CHEESECAKE
Learn how to make this great boozy gin and tonic cheesecake recipe. You can use any type of gin you prefer and ultimately change the flavours.
Provided by Michelle Minnaar
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Place the biscuits in a food processor and blitz until they turn into fine crumbs.
- Zest the limes and add zest to the biscuit crumbs.
- Pour the butter into the biscuit mixture and stir.
- Tip the biscuit mixture into a 20cm (8in) springform tin, then flatten, pressing hard to make the base compact.
- Place the gelatine leaves in cold water for 3 minutes or until softened.
- Meanwhile, pour the gin, tonic water and caster sugar in a saucepan. Heat the contents slowly and stir until all the sugar is dissolved.
- Gently squeeze the excess moisture out of the now softened gelatine leaves and add them to the gin solution. Stir until the gelatine has fully dissolved. Set aside to cool.
- Whisk the cream until soft peaks form. Set aside.
- Remember the two limes you zested? Juice one of them.
- Using a stand mixer, whisk the cream cheese, sugar and lime juice until the sugar has completely dissolved.
- While whisking, slowly pour the gin solution to the cream cheese mixture until everything is well incorporated.
- Gently fold in the double cream.
- Spoon the cheesecake filling onto the biscuit base inside the springform tin. Smoothen the top and give the tin a few bangs on the countertop in order to let air bubbles escape.
- Place in the fridge for at least 6 hours, but preferably overnight.
- In this case, I topped the cheesecake with lime zest for a simple, yet elegant finish.
- Top with lime curd and gin and ginger beer cocktail. Enjoy!
Nutrition Facts : Calories 299 calories, Sugar 13.4 g, Sodium 125.2 mg, Fat 24 g, SaturatedFat 14.5 g, TransFat 0.1 g, Carbohydrate 15.4 g, Fiber 0.2 g, Protein 2.8 g, Cholesterol 68.8 mg
GIN & TONIC CHEESECAKE
Combine your favourite cocktail and dessert with this fabulously zingy gin and tonic cheesecake. It makes a perfect sweet treat for a grown-up dinner party
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin, or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- To make the filling, place the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric whisk until smooth. Tip in the gin and double cream, and continue beating until the mixture is thick and completely combined. Now spoon it onto the biscuit base, and spread to the edges. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Pour the can of gin and tonic into a pan, add the caster sugar and lemon juice and boil hard. Once it has reduced to a syrup (about 3-4 minutes over high heat), cool a little, then add the lime juice and the slices of lemon and toss in the syrup. Allow to cool completely.
- To serve, place the base of the cheesecake on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Top with a handful of the crushed meringues, then drizzle with the syrup, scattering the lemon slices on top as you go. Add a final dusting of lime zest, slice and serve.
Nutrition Facts : Calories 476 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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- Put the biscuits in a food processor and whizz to fine crumbs. Pour in the melted butter and whizz until mixed. (If you don’t have a food processor, put the biscuits in a food bag, seal and bash to fine crumbs using a rolling pin, then mix with the melted butter in a bowl.) Tip the buttery crumbs into the cake tin and smooth the base using the back of a spoon. Put on a baking sheet (in case a little butter leaks out) and keep in the fridge to firm up while you make the topping.
- Put the cream cheese, mascarpone, 80g sugar, grated zests and the lemon and lime juice in a large mixing bowl, then beat with an electric mixer until smooth. Spoon on top of the chilled biscuit base and level the surface with a spatula. Cover with cling film and chill for 2 hours or until the filling has set firm.
- For the gin and tonic layer, put the gelatine leaves in a small bowl of cold water for 5-10 minutes to soften. Put the lemon, orange and lime juice in a small heavy-based saucepan with the pared zests, sugar and juniper berries. Heat gently to dissolve the sugar and infuse the flavours. Strain into a bowl (discard the zests and berries) and keep warm. Squeeze out the water from the gelatine leaves, then whisk, one by one, into the warm citrus syrup until dissolved. Add the gin and tonic, whisk a little to mix, then pour over the chilled cheesecake layer. Scatter over a few lemon thyme sprigs, then leave to set in the fridge, covered with cling film, for at least 4 hours or overnight if you like.
- When ready to serve, mix the raspberries in a bowl with the gin, then leave to infuse for 10 minutes. Scatter some fresh lemon thyme sprigs over the cheesecake, then serve with the gin-soaked raspberries alongside.
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