Gin and Tonic Cheesecake Recipe

 

[schema type=”recipe” name=”Gin And Tonic Cheesecake Recipe ” author=”Rachel Howard” pubdate=”2017-03-05″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2017/03/GT-cheesecake1.jpg” description=”A boozy cheesecake! Made with Gin, Tonic and fresh limes. An absolute must for all gin lovers! ” prepmins=”20″ cookhours=”6″ cookmins=”30″ yield=”12″ ]

As the family were meeting up this weekend to celebrate my sisters birthday I thought it was the perfect excuse to bake this Gin and Tonic cheesecake.

I’ve made G&T cupcakes before and wasn’t too impressed so I didn’t really have high hopes for this….I even asked my mum to get an alternative dessert ready just in case it failed. But I should have more faith…it was so good. And for once, you could really taste the gin and tonic.

These would be great made as small individual cheesecakes as part of a boozy afternoon tea treat…..that will be my next mission for the recipe!

This recipe was adapted from The Craft Gin Club. The original was made with orange but I decided to use lime as the secondary flavour.

[callout title=Ingredients for the chocolate base:]

• 400g Digestive Biscuits
• 180g Unsalted Butter
• 50g Cocoa Powder

[/callout]

Method:

• Preheat the oven to 180C and grease a 23cm spring form tin
• Put the biscuits in a large bowl and smash with a rolling pin until fine crumbs
• Using a wooden spoon, mix in the cocoa powder
• Melt the butter and add to the bowl
• Mix until well combined
• Spoon into the tin and mould with your fingers. The base needs to be around 5mm thick
• Bake in the oven for 10 minutes
• Remove from the oven, leave to cool slightly and then pop it in the fridge to cool completely

[callout title=Ingredients for the Lime filling:]

• 250g Mascarpone
• 400ml Double Cream
• 50ml fresh lime Juice
• Zest of 4 limes
• 100g Icing Sugar

[/callout]

Method:

• Put the mascarpone into a bowl and whisk to loosen
• Add the double cream, lime juice and zest and whisk until you have soft peaks (I did this by hand but you may prefer to use an electric whisk)
• Mix in the icing sugar
• Once the biscuit base is completely cooled, spoon the filling into the biscuit case about 3/4 of the way up
• Place in the fridge to set

[callout title=Ingredients for the Gin and Tonic Jelly:]

• 5 sheets of Leaf Gelatine
• 100ml Gin (The original recipe uses Four Pillars, but I used Bombay Saphire)
• 100ml Tonic Water
• 200ml Fresh Lime/Lemon Juice (I used a mixture, all freshly squeezed. The majority was lime)

[/callout]

Method:

• Add the gelatine leafs to a bowl of cold water and leave to soak for around 5 minutes
• Combine the gin, tonic and juice in a jug
• Add 100ml of the gin mixture to a saucepan and bring to the boil
• Using your fingers, strain the water out of the gelatine leaves  and add to the saucepan
• Stir until the gelatine leaf has completely dissolved
• Sieve back into the remaining gin mix and leave to cool completely
• Once cooled, slowly pour onto your cheesecake and place in the fridge to set
• Ideally your cheesecake needs to be left over night (at least 6 hours will be required)

I also added some green food gel to the jelly to make it the green colour…unfortunately I used a little too much hence the fluorescent image you see! Not sure I would bother next time, although it does make it look good when cut.

This went down really well with the family – I’ll probably start experimenting with favours when I have more reasons to bake this again. I feel adding some elderflower cordial may work well!!

The nutritional information is based on the cheesecake serving 12 people.