This Gin Cheesecake recipe was created by and originally appeared on the Good Housekeeping website. I have not made this yet, but I can see this happening before the end of the year.
100 g unsalted butter, melted, plus extra to grease
200 g rich tea biscuits (I’m going to suggest Tennis Biscuits or ginger biscuits of sorts)
500 g cream cheese, at room temperature
25 g icing sugar
50 ml gin
Finely grated zest of 1 lime and 1 tbsp lime juice
100 g white chocolate, broken into pieces
300 ml double cream
FOR THE TOPPING
150 g lemon curd
2 tbsp gin
Lime slices, to decorate
Make your gin cake
- Lightly grease and line the base and sides of a 20.5cm round springform tin with baking parchment.
- Whiz the biscuits in a food processor until they are finely crushed – alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.
- In a large bowl, beat together the cream cheese, icing sugar, gin, lime zest and juice until smooth.
- Gently heat the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of bowl doesn’t touch the water). When melted and smooth, lift bowl off the pan and allow to cool for 2 minutes. Quickly fold the chocolate into the cream cheese bowl until combined.
- In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.
- Pour the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least six hours, or overnight.
- When ready to serve, whisk the lemon curd with the gin. Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper. Spoon the curd mixture over the cheesecake, arrange the lime slices on top and serve.