Description
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.
Ingredients
Units
Scale
- 300g (10 1/2oz) Hobnobs
- 150g (2/3 cup) butter, melted
- 2 limes, washed
- 5 gelatine leaves
- 125ml (1/2 cup) gin
- 125ml (1/2 cup) tonic water
- 75g (1/3 cup) caster sugar
- 600g (2 2/3 cups) cream cheese
- 300ml (1 1/4 cup) double cream
- 100g (3/4 cup) icing sugar
- limes, for garnishing
Instructions
- 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!
Notes
- Don't let any leftover cream cheese go to waste, check out my guide on freezing cream cheese to make sure it's ready for your next incredible cheesecake!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chill
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 299
- Sugar: 13.4 g
- Sodium: 125.2 mg
- Fat: 24 g
- Saturated Fat: 14.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 15.4 g
- Fiber: 0.2 g
- Protein: 2.8 g
- Cholesterol: 68.8 mg