Gin and Tonic Cheesecake
Let your world collide with your favourite cocktail and dessert with this refreshing zingy gin and tonic cheesecake. A gorgeaous creamy filling with a citrusy and floral boozy jelly. This is the ultimate grown up dessert for any dinner party.
Servings: 10 people
Ingredients
Cheesecake Base
- 200 grams Tennis Biscuits
- 100 grams Butter Melted
Gin Cheesecake Filling
- 600 grams Creamed Cottage Cheese
- 100 grams Icing Sugar
- 1 zest and juice lime
- 50 ml gin
- 280 ml sour cream
Gin and Tonic Jelly
- 6 gelatin leaves soaked in cold water
- 1 wide strip lemon zest finely sliced
- 1 wide strip lime zest finely sliced
- 1 juice of a lime
- 0.5 juice of 1/2 lemon
- 0.5 juice of 1/2 orange
- 100 gram castor sugar
- 6 juniper berries smashed
- 275 ml Belgravia Gin and Tea Mixer
- 75 ml Gin
- 3 sprigs of lemon thyme
Instructions
Cheesecake Base:
- Butter / Spray 23cm loose-bottomed tin and line with baking parchment paper.
- Put the tennis biscuits in a food processor and blitz. Alternatively use a plastic food bag and crush to crumbs using a rolling pin.
- Transfer to a bowl, and pour the melted butter over. Mix well until all 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.
Gin and tonic cheesecake filling
- For the filling, place the cream cheese, icing sugar and lime zest in a bowl, then beat until smooth.
- Add the gin and sour cream, and continue mixing until the mixture is thick and completely combined.
- Spoon the creamed mixture onto the biscuit base. Spread to the edges. Smoothing the
top of the cheesecake down spatula. Cover with cling-wrap and put in the fridge for 2 hours or until the filling is set.
Gin and Tonic Jelly Layer
- Add the gelatin leaves in a small bowl of cold water for 5-10 minutes to soften.
- Add the lemon, orange and lime juice along with the zest, castor sugar and smashed juniper berries in a small heavy-based saucepan.
- Very gently heat dissolving the sugar and infusing the flavours.
- Strain into a bowl reserving a few of the zest (discard the rest of the zests and berries ) and keep warm.
- Squeeze out the water from the gelatin leaves, then whisk, one by one, into the warm citrus syrup until dissolved.
- Add the gin and gin tea mixer, whisking a little by little to the jelly mixture.
- Very gently pour over the chilled cheesecake layer. Scatter over a few lemon thyme sprigs and edible flowers like violas.
- Wrap with cling wrap and put in the fridge for overnight or at least 6 hours or until the jelly is set.