This gin and tonic cheesecake is pretty much your weekend sorted
It's Friday – finally – and we have just found the most amazing way to celebrate that fact.
As in; drop whatever else you have planned, my friends, and grab your apron, because this AH-MAZING gin cheesecake recipe from The Gin Baker is about to change your brunch game forever.
That's right. A cheesecake made with your all-time favourite booze, mamas – what could be better than that?
Chocolate Orange Cheesecake with Orange Gin Jelly Topping
400g of Digestive Biscuits
180g of Butter
50g of Cocoa Powder
250g of Mascarpone
400ml of Double Cream
50ml of Orange Juice
Zest of 2 Oranges
5 sheets of Leaf Gelatine
100ml of Gin
100ml of Tonic Water
200ml of Orange Juice
1.Preheat the oven to 180C.
2. Using a rolling pin and a plastic sandwich bag, crush the digestive biscuits into a fine crumb. Add to a bowl and combine with the sieved cocoa powder using a wooden spoon. Melt the butter in a small saucepan and then add to the biscuit mix. Combine with a wooden spoon until the mixture begins to clump.
3. Lightly oil the base and sides of a 23cm spring form tin and then spoon the biscuit base into the tin. Using your fingers, press the biscuit mixture into the base and the sides of the tin until well covered. The sides don’t have to be particularly neat but ensure you have an even base about 5mm thick. Place in a preheated oven for 10 minutes, then remove and place in the fridge to cool.
4. To make your cheesecake filling, add the mascarpone to a bowl and whisk to loosen. Add you double cream, orange juice and orange zest to the mascarpone and whisk until you have stiff peaks. Spoon the mixture into your biscuit case about 3/4 of the way up and use a spatula to level out the cheesecake mixture.
5. To make the jelly add the leaf gelatine to a bowl of cold water and set aside. In the meantime, combine the Four Pillars Gin, orange juice and tonic in a bowl. Add 100ml of the gin mix to a saucepan and bring to the boil until steaming. Using your fingers, strain the water from the leaf gelatine and add to the saucepan, stirring until the leaf gelatine have completely dissolved. Sieve back into the remaining gin mixture and leave to cool completely.
6. Once cooled, slowly spoon the liquid over the cheesecake and then place in the fridge for about 6 hours or overnight to set. Your cheesecake is then ready to serve.
Note: If you are planning on serving this cake for Sunday brunch, it might be a good idea to make it on Saturday – or at least factor in a couple of hours when making it, as the layers take a while to set.
Serve with a large G&T – if that wasn't obvious.