This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients: serves 8 – 10
150g unsalted Butter
125ml Tonic Water
75g Caster Sugar
5 Dr Oetker Gelatine Leaves
600g Full Fat Cream Cheese
300ml Double Cream
100g Icing Sugar
Juice Half a Lime
150ml Double Cream
2 tbsp Icing Sugar
12 Lime Slices
How to prepare:
For the Biscuit Base:
Blitz the biscuits in a food processor till they are a fine crumb. Melt the butter separately and then mix into the biscuits.
Press the biscuits into the bottom of an 8″/20cm deep springform tin and make sure its firmly pressed down. Refrigerate for now!
For the Cheesecake Filling:
Get the Gelatine Leaves, and soak them in COLD water for five minutes. They just need to be submerged into the cold water to be soaked.
Once they are soaked, add the Gin, Tonic Water and Caster Sugar into a pan and heat so the sugar dissolves.
Once its dissolved, take the gelatine leaves out of the cold water, squeeze the excess water out, and add to the hot gin liquid. Mix so that the gelatine leaves dissolve fully. Let the mixture cool for a few minutes, stirring often.
In your stand mixer with a whisk attachment, add your Cream Cheese, Icing Sugar, and Lime Juice. Whisk together till smooth.
Whilst whisking slowly, pour in the gin liquid slowly so that its incorporating as you whisk. Once all whisked in, whisk for a minute till smooth.
Add in your Double Cream and whisk again till smooth.
Add the mixture to the tin, and smooth over. Leave to set in the fridge for 5-6 hours, or preferably over night.
For the Decoration:
Whisk together the Double Cream and Icing Sugar until smooth. Pipe onto your Cheesecake in swirls, and add a slice of lime per swirl.
Sprinkle the zest of a Lime on top of the Gin cheesecake.
For more CW dessert recipes click HERE