Welcome to the world the Gin and Tonic Cheesecake!
Combining your favourite cocktail with your favourite dessert!
The perfect adults-only dessert to enjoy after Christmas Lunch.
Best of all, it’s a No-Bake Cheesecake – so you can make it a few days in advance!
Method
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For the lemon and juniper curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
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Add the butter, juniper berries, lemon zest and juice and cornflour, and whisk continuously until thickened (about 10 minutes). Strain through a sieve into a bowl.
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Preheat the oven to 150°C. Grease a 20cm springform pan and line base and side with baking paper. Wrap outside of pan with aluminium foil to make watertight.
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To make the base, place biscuits and butter in a food processor and whiz to combine. Press crumb mixture into base of prepared pan. Chill until needed.
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To make the filling, place cream cheese and sugar in a stand mixer fitted with the paddle attachment and beat until smooth.
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Add the cornflour and beat until combined. Add eggs, 1 at a time, beating well after each addition.
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Beat in sour cream, lemon zest, tonic water and gin until combined. Pour cream cheese mixture over base.
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Place cheesecake pan in a large, deep baking dish. Fill dish with boiling water halfway up the side of cheesecake pan.
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Bake for 1 hour 20 minutes or until cheesecake is mostly set. Carefully top with curd and bake for a further 10 minutes or until set with a slight wobble.
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Turn off oven. Stand cheesecake in oven with the door closed for 1 hour, then remove pan from water bath and set cheesecake aside to cool to room temperature. Chill cooled cheesecake for at least 3 hours or until firm.
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Meanwhile, for the gin and bay lemons, place all ingredients in a large frypan and place over high heat, stirring until sugar is completely dissolved.
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Bring to the boil, reduce to a simmer and cook, turning halfway, for 20 minutes or until lemon is tender. Set aside to cool completely.
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Remove cheesecake from pan, transfer to a fancy plate and serve!
We used lemon in this recipe but just in case you don’t have lemons, lime works, too!
