With the Autumn season here, enjoy your home comforts and baking at home; not only do we love a Gin & Tonic at Exeter Gin but we love cheesecake so what better way than to bring the two together! Try our delicious Gin & Tonic Cheesecake recipe:
- 250g pack Digestive Buscuits
- 80g butter, melted
- 500g cream cheese
- 500g mascarpone
- 80g caster sugar
- Grated zest and juice of 1 lemon
- Grated zest and juice of half a lime
- Grated zest of 1 orange
For the gin & tonic layer:
- 6 leaf gelatine
- 2 wide strips pared zest and juice 2 lemons
- 2 wide strips pared zest and juice 1 orange
- Juice 1 lime
- 100g caster sugar
- 6 tbsp Exeter Gin or Granny Garbutt's Gin
- 300ml Fever Tree tonic water
- A few fresh lemon thyme sprigs or rosemary, plus extra to decorate
- Fresh oranges and a splash gin to serve
20cm loose-bottomed cake tin (with a minimum height of 8cm)
- Put the biscuits in a food processor and whizz to fine crumbs.
- Pour in the melted butter and whizz until mixed. (If you don’t have a food processor, put the biscuits in a food bag, seal and bash to fine crumbs using a rolling pin, then mix with the melted butter in a bowl.)
- Tip the buttery crumbs into the cake tin and smooth the base using the back of a spoon.
- Put on a baking sheet (in case a little butter leaks out) and keep in the fridge to firm up while you make the topping.
- Put the cream cheese, mascarpone, 80g sugar, grated zests and the lemon and lime juice in a large mixing bowl, then beat with an electric mixer until smooth.
- Spoon on top of the chilled biscuit base and level the surface with a spatula.
- Cover with cling film and chill for 2 hours or until the filling has set firm.
- For the gin and tonic layer, put the gelatine leaves in a small bowl of cold water for 5-10 minutes to soften.
- Put the lemon, orange and lime juice in a small heavy-based saucepan with the pared zests and sugar.
- Heat gently to dissolve the sugar and infuse the flavours. Strain into a bowl (discard the zests and berries) and keep warm.
- Squeeze out the water from the leaf gelatine, then whisk, one by one, into the warm citrus syrup until dissolved.
- Add the gin and tonic, whisk a little to mix, then pour over the chilled cheesecake layer.
- Scatter over a few lemon thyme or rosemary sprigs, then leave to set in the fridge, covered with cling film, for at least 4 hours or overnight if you like.
- When ready to serve, mix the oranges in a bowl with the gin, then leave to infuse for 10 minutes.
- Scatter some fresh lemon thyme or rosemary sprigs over the cheesecake, then serve with the gin-soaked raspberries alongside.