Gin and Tonic Cheesecake
In many ways, this is too good to be true. A gin and tonic? In a cheesecake? I feel like Peter Kay... This is the ultimate showstopper pudding and the best thing is that it's really easy to make.
As with all the best dinner party desserts, this can (and should) be made well in advance. Just leave it in the fridge to firm up for a few hours or even overnight and then bring it out to wow your guests. For the base, I used a mixture of hobnobs and digestives but I think ginger biscuits would also work really well here.
Gin and Tonic Cheesecake
300g biscuits (ginger nuts, hobnobs or digestives work well)
150g butter, melted
2 limes
5 gelatine leaves
125ml gin
125ml tonic water
75g caster sugar
600g cream cheese
300ml double cream
100g icing sugar
Place the biscuits in a food processor and blitz until they turn into fine crumbs. Zest the limes and add the zest to the biscuit crumbs together with the melted butter. Tip the biscuit mixture into a 20cm (8in) springform tin, then flatten, pressing hard to make the base compact and pushing the mixture up the sides of the tin slightly. Put in the fridge to firm up while you get on with the rest.
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. Juice one of the limes you zested and then add to a large bowl or stand mixer with the cream cheese and icing sugar. Whisk until the sugar has completely dissolved and then, with the whisk still running, slowly pour the gin solution to the cream cheese mixture until everything is well incorporated.
Gently fold in the double cream then spoon the cheesecake filling onto the biscuit base inside the springform tin. Smooth the top and give the tin a few bangs on the counter-top in order to let air bubbles escape. Place in the fridge for at least 4 hours, but preferably overnight. Slice the remaining zested lime into rounds and then cut a slit half way up. Twist and add to the top of the cheesecake for decoration.
As with all the best dinner party desserts, this can (and should) be made well in advance. Just leave it in the fridge to firm up for a few hours or even overnight and then bring it out to wow your guests. For the base, I used a mixture of hobnobs and digestives but I think ginger biscuits would also work really well here.
Gin and Tonic Cheesecake
300g biscuits (ginger nuts, hobnobs or digestives work well)
150g butter, melted
2 limes
5 gelatine leaves
125ml gin
125ml tonic water
75g caster sugar
600g cream cheese
300ml double cream
100g icing sugar
Place the biscuits in a food processor and blitz until they turn into fine crumbs. Zest the limes and add the zest to the biscuit crumbs together with the melted butter. Tip the biscuit mixture into a 20cm (8in) springform tin, then flatten, pressing hard to make the base compact and pushing the mixture up the sides of the tin slightly. Put in the fridge to firm up while you get on with the rest.
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. Juice one of the limes you zested and then add to a large bowl or stand mixer with the cream cheese and icing sugar. Whisk until the sugar has completely dissolved and then, with the whisk still running, slowly pour the gin solution to the cream cheese mixture until everything is well incorporated.
Gently fold in the double cream then spoon the cheesecake filling onto the biscuit base inside the springform tin. Smooth the top and give the tin a few bangs on the counter-top in order to let air bubbles escape. Place in the fridge for at least 4 hours, but preferably overnight. Slice the remaining zested lime into rounds and then cut a slit half way up. Twist and add to the top of the cheesecake for decoration.
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