Easy Dessert

Gin and tonic cheesecake

Name: Gin and tonic cheesecake recipe
Yield: 8
Ingredients: 120g digestive biscuits; 70g unsalted butter, melted; 500g cream cheese, at room temperature; 2/3 cup (150g) caster sugar; 1/3 cup (50g) cornflour, sifted; 3 eggs; 2 cups (500g) sour cream, at room temperature; Finely grated zest of 1 lemon; 2 tbs tonic water; 1/4 cup (60ml) gin; 2 eggs, plus 2 egg yolks; 3/4 cup (165g) caster sugar; 80g chilled unsalted butter; 6 juniper berries, bruised; Zest and juice of 2 lemons; 1 tbs cornflour; 2 lemons, thinly sliced; 1/2 cup (110g) caster sugar; 1/2 cup (125ml) gin; 1/2 cup (125ml) tonic water; 1 bay leaf sprig

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by delicious. team

delicious. team

Nov 02, 2018

Just like the famous G&T, this cheesecake is full of punch and zip!

You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 20cm springform pan.

120g digestive biscuits
70g unsalted butter, melted
500g cream cheese, at room temperature
2/3 cup (150g) caster sugar
1/3 cup (50g) cornflour, sifted
3 eggs
2 cups (500g) sour cream, at room temperature
Finely grated zest of 1 lemon
2 tbs tonic water
1/4 cup (60ml) gin

Lemon and juniper curd

2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar
80g chilled unsalted butter
6 juniper berries, bruised
Zest and juice of 2 lemons
1 tbs cornflour

Gin and bay lemons

2 lemons, thinly sliced
1/2 cup (110g) caster sugar
1/2 cup (125ml) gin
1/2 cup (125ml) tonic water
1 bay leaf sprig

Method

1.

For the lemon and juniper curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. 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.
2.

Preheat oven to 150°C/130°C fan-forced. Grease a 20cm springform pan and line base and side with baking paper. Wrap outside of pan with aluminium foil to make watertight.
3.

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.
4.

To make the filling, place cream cheese and sugar in a stand mixer fitted with the paddle attachment and beat until smooth. Add the cornflour and beat until combined. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream, lemon zest, tonic water and gin until combined. Pour cream cheese mixture over base.
5.

Place cheesecake pan in a large, deep baking dish. Fill dish with boiling water halfway up the side of cheesecake pan.
6.

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. 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.
7.

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. 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.
8.

Remove cheesecake from pan, transfer to a serving plate and top with gin and bay lemons to serve.