This show-stopping gin cheesecake recipe will need to chill for at least 6 hours.
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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
562
Ingredients
100g
(3 ½oz) unsalted butter, melted, plus extra to grease
200g
(7oz) rich tea biscuits
500g
(1lb 2oz) cream cheese, at room temperature
25g
(1oz) icing sugar
50ml
(2 fl oz) gin
Finely grated zest of 1 lime and 1tbsp lime juice
100g
(3 ½oz) white chocolate, broken into pieces
300ml
(10 fl oz (½ pint)) double cream
For the topping
150g
(5oz) lemon curd
2Tbsp.
gin
Lime slices, to decorate
Directions
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, icing sugar, gin, lime zest and juice, plus gin and tonic flavouring if using, with an electric handwhisk until smooth.
Step 4
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 2min. Quickly fold the chocolate into the cream cheese bowl until combined.
Step 5
In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.
Step 6
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
Step 7
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.
Clip the base of your springform tin in the wrong way round, 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).
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”!).
