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- 100 g
(3 ½oz) unsalted butter, melted, plus extra to grease
- 200 g
(7oz) gingernut biscuits
- 280 g
cream cheese, at room temperature
- 300 ml
(10 fl oz (½ pint)) double cream
- 250 g
(9oz) mascarpone
- 50 g
(2oz) icing sugar
- 1 tsp.
vanilla bean paste
Zest of 1 lemon
- 5 Tbsp.
sloe gin
- Step 1
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin (see GH Tip) with baking parchment.
- Step 2
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.
- Step 3
In a large bowl, beat together the cream cheese, mascarpone, cream, icing sugar, vanilla and lemon zest with an electric hand whisk until smooth and just stiff. Stir through the sloe gin and spoon over the chilled base and level with the back of the spoon. Smooth over the top to level. Cover and chill in the fridge for at least 6hr or overnight.
- Step 4
To make the drizzle; mix the blackcurrant jam with gins and set aside until needed.
- Step 5
To serve, remove from the tin, making sure to remove the baking paper and spoon the drizzle over the cheesecake and sprinkle with zest.
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Before you start, clip the base of your springform tin in the wrong way around, so the raised lip is at the bottom of the tin (that way, you won't have to lift the cheesecake out over the lip when you come to serve it)
Per Serving:
- Calories: 509
- Fibre: 1 g
- Total carbs: 33 g
- Sugars: 26 g
- Total fat: 38 g
- Saturated fat: 24 g
- Protein: 4 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
