Prep Time: 20 minutes
Cook Time: 6 hours, 30 minutes
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.
- 400g Digestive Biscuits
- 180g Unsalted Butter
- 50g Cocoa Powder
- 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
- 250g Mascarpone
- 400ml Double Cream
- 50ml fresh lime Juice
- Zest of 4 limes
- 100g Icing Sugar
- 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
- 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)
- 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.