No-bake Gin & Tonic Cheesecake
Ingredients:
Crust
200 g digestive biscuits
125 ml butter, melted
30 ml castor sugar
Filling
500 g LANCEWOOD® Full Fat Plain Cream Cheese
5 ml lime zest
260 ml icing sugar
60 ml lime juice
60 ml Gin
175 ml cream
Gin & Tonic Jelly
15 ml gelatine
30 ml water
60 ml lime cordial
60 ml Gin
60 ml castor sugar
275 ml tonic water
chilled
2 lime
Method
- Place the digestive biscuits into a zip lock bag and use a rolling pin to crush them until you have fine crumbs.
- In a bowl, add the crushed biscuits, melted butter and castor sugar and mix until well combined.
- Press the biscuit mixture firmly into a greased and lined 20cm diameter springform tin. Refrigerate while you make the filling.
- Add the cream cheese, lime zest and icing sugar to a mixing bowl and cream it using a beater until smooth and creamy. Add the lime juice and beat well. Add the gin and mix well.
- In a separate bowl, whip the cream until you have stiff peaks then gently fold into the cream cheese mixture.
- Pour the mixture over the biscuit base and spread easily.
- Slice the limes thinly, then arrange on top of the cheesecake. Refrigerate at least 3 hours or until set.
- To make the jelly, add the water to a small dish and sprinkle over the gelatine. Leave to bloom for at least 5 minutes. Add the lime cordial, gin and castor sugar to a small saucepan and heat over low heat, stirring until the sugar has dissolved. Add the tonic water and chill for 1 hour until cold, but not set.
- Slowly pour the jelly mixture over the lime slices (to prevent it mixing with the cheesecake) and refrigerate for at least 4 hours, or overnight.
- Once the cheesecake has set, slice it and enjoy!
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