Desert

Gin and Tonic Cheesecake

gin and tonic cheesecak

 

Browsing through the June issue of Delicious magazine I came across a recipe for Gin & Tonic cheesecake. Here is my version of this refreshing cheesecake perfect for a summers afternoon.

Ingredients

Base : 200g digestive biscuits crushed

80g butter melted

Cheese layer:

2x 180g tubs thick cream cheese

2x250g mascarpone cheese

80g castor sugar

Grated rind of 1 lemon 1 lime and 1 small orange

Juice from 1 lemon and 1 lime

Gin & Tonic layer

6 gelatin leaves soaked in cold water

2 wide strips of lemon rind

2 wide strips of orange rind

2 wide strips of lime rind

Juice from 2 lemons

Juice from 1 lime

Juice from 1 orange

100g castor sugar

6 juniper berries, bruised

60 ml gin

200ml tonic water

Method

Base: Combine the crushed biscuits and butter and mix well. Press into the base of a deep 20cm springform cake tin. Refrigerate while you prepare the cheesecake.

Cheesecake. Combine all the ingredients in a bowl and using an electric mixer beat until smooth. Spread into biscuit base. Refrigerate until set

Gin & Tonic layer

Combine all the citrus juices, castor sugar all the rinds and juniper berries in a pot and heat gently to dissolve the sugar. Remove from the heat and leave to infuse for 10 minutes. Strain the mixture and discards zest and berries. Add the squeezed out gelatine leaves to the warm mixture and stir until dissolved. Add the gin and tonic water. Cool mixture completely. Pour onto cheesecake mixture and refrigerate until set.

Remove from springform pan and decorate with small mint leaves or lemon thyme and fresh berries.

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