Gin And Tonic Cheesecake Recipes

GIN & TONIC CHEESECAKE

Steps:

• Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin, or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until 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.
• To make the filling, place the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric whisk until smooth. Tip in the gin and double cream, and continue beating until the mixture is thick and completely combined. Now spoon it onto the biscuit base, and spread to the edges. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Pour the can of gin and tonic into a pan, add the caster sugar and lemon juice and boil hard. Once it has reduced to a syrup (about 3-4 minutes over high heat), cool a little, then add the lime juice and the slices of lemon and toss in the syrup. Allow to cool completely.
• To serve, place the base of the cheesecake on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Top with a handful of the crushed meringues, then drizzle with the syrup, scattering the lemon slices on top as you go. Add a final dusting of lime zest, slice and serve.

GIN AND TONIC CHEESECAKE

Steps:

• 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!