Gin and Tonic Cheesecake
Biscoff Biscuit Base
• 300g Biscoff Biscuits
• 270g Pure Butter
• 125ml Gin
• 125ml Tonic Water
• 80g Caster Sugar
• 8g Gelatine (About 5 Gelatine Leaves)
• 650g Full Fat Cream Cheese
• 300ml Double Cream
• 100g Icing Sugar
• Juice of 1/2 a Lime
• 200ml Double Cream
• 100g icing sugar
• 4 Limes for zest and slices
• Place the Biscoff biscuits into a food processor and blitz until a fine crumb (alternatively they can placed into a freezer bag and bashed with a rolling pin/saucepan until crumbed). Place into a large bowl.
• Melt the butter (I’ve noted pure butter in the recipe as it sets firmer than the spreadable / baking margarine. It also gives a much superior flavour!)
• While the butter is melting, line the base of an 8” loose base cake tin with a circle of greaseproof paper. (This will leave it easier to transfer to a plate when serving)
• Once the butter has melted, add it to the biscoff crumbs and mix well ensuring that everything is coated well in butter.
• Place the crumbs into your cake tin and press down well into the tin using the back of a spoon. Once well compacted in, set aside until needed.
• Next, prep the gelatine leaves by placing them into a small bowl of cold water.
• Add the gin, tonic and caster sugar into a small saucepan and heat until all the sugar has dissolved. Remove from the heat.
• Squeeze out the excess water from the gelatine leaves and add into the gin. Mix well until the gelatine has fully dissolved.
• In a stand mixer, add in the cream cheese, 1oog icing sugar and lime juice. Using a whisk attachment beat until smooth and combined (this can also be done in a bowl with an electric mixer)
• While whisking slowly, gradually pour in the gin mixture in a slow, steady stream making sure that it’s fully combined. Gently mix for a further moment until smooth.
• In a separate bowl, whisk 200ml double cream until just thickened. Don’t overbeat it.
• Now fold the double cream into the cream cheese and gin mixture. Mix until everything is fully combined
• Pour the mixture on top of the biscuit base. Give it a gentle tap off the counter to ensure no air bubbles are in the mixture. Place in the fridge over night to chill and set fully.
For the topping:
• Place the double cream and icing sugar into a medium bowl and whisk gently until the cream just starts to thicken and hold its shape
• Pipe or spoon onto the top of the cheese cake and place some lime slices on top. Grate over some line zest to finish. Enjoy!