Holy MOLY!
Hello weekend, you big sexy ride.
Some of you will be going on for a few drinks tonight, and others will be chilling out.
What if I told you that you could (kind of) do both?
That's right, combine your favourite tipple, with sitting on the couch eating cake.
Well, I recently stumbled upon a delicious Gin and Tonic cheesecake recipe, the perfect combo of booze and food.
Check out this unreal recipe from
Delicious Magazine!
What you'll need:
- 250g pack Lotus Biscoff caramelised biscuits (from most supermarkets)
- 80g butter, melted
- 2 x 280g packs cream cheese
- 500g mascarpone
- 80g caster sugar
- Grated zest and juice 1 lemon
- Grated zest 1 lime, juice ½
- Grated zest ½ orange
For the gin and tonic layer
- 6 gelatine leaves
- 2 wide strips pared zest and juice 2 lemons
- 2 wide strips pared zest and juice 1 orange
- Juice 1 lime
- 100g caster sugar
- 6 juniper berries, bruised
- 4 tbsp gin
- 300ml tonic water
- A few fresh lemon thyme sprigs, plus extra to decorate
- Fresh raspberries and a splash gin to serve
You’ll also need:
20cm loose-bottomed cake tin (with a minimum height of 8cm).
What you'll do:
Step 1: Pop the biscuits in a food processor and blend until fine.
Step 2: Pour in the melted butter and blend until mixed. Lash the crumbs into the tin and smooth the base. Pop it in the fridge to harden while you make the delicious topping.
Step 3: Put the cream cheese, mascarpone, 80g sugar, grated zests and the lemon and lime juice into a large mixing bowl, then beat with an electric mixer until smooth.
Spoon on top of the chilled biscuit base and cover with cling film and chill for 2 hours.
Step 4: For the gin and tonic layer, put the gelatine leaves in a small bowl of cold water for 5-10 minutes to soften.
Put the lemon, orange and lime juice in a saucepan with the zests, sugar and juniper berries. Heat gently to dissolve the sugar and infuse the flavours, and strain into a bowl.
Squeeze out the water from the gelatine leaves, then whisk, one by one, into the warm citrus syrup until dissolved. Add the gin and tonic (YAS), whisk a little to mix, then pour over the chilled cheesecake layer. Scatter over a few lemon thyme sprigs, then leave to set in the fridge, covered with cling film, for at least 4 hours.
Step 5: When ready to serve, mix the raspberries in a bowl with the gin, then leave to infuse for 10 minutes. Scatter some fresh lemon thyme sprigs over the gin and tonic cheesecake, then serve with the gin-soaked raspberries alongside.
Step 6: Devour you delicious gin and tonic cheesecake in one sitting.
