12 July, 2018
Gin & Tonic Cheesecake
As you might have noticed, I am quite partial to a Gin! I’ve adapted a recipe from the BBC Good Food website for this non bake G&T Cheesecake. It’s fairly straight forward, but does need to set in the fridge overnight, so needs to made in advance.
Ingredients:
- 250g digestive biscuits
- 100g melted butter
- 600g cream cheese
- 100g icing sugar
- zest and juice of 1 lime
- 50ml gin (I used Tanqueray Rangpur, as it contains lime)
- 280ml double cream
- 250ml can of gin & tonic
- 2 tbsp caster sugar
- 2 medium meringues, crushed
Instructions:
- Butter and line a 23 cm loose-bottomed tin. Blitz the digestive biscuits to crumbs in a food processor. Transfer to a bowl and pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the tin, pressing down firmly to create an even layer. Chill in the fridge for 1 hour 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 a spatula. Leave to set in the fridge overnight.
- To make the syrup, pour the can of G&T into a pan with the caster sugar and boil until it has reduced (about 5 minutes over a high heat). Add the lime juice and leave to cool completely.
- To serve, place the base of the cheesecake on the top of a can, then gradually pull the sides of the tin down. Slip the cheesecake onto a serving plate, removing the lining paper and base. Top with the crushed meringues and then drizzle with the syrup. Add a scattering of lime zest, slice and serve.
