This no-bake Gin & Tonic Cheesecake is the perfect weekend dessert!
Recipe from Delicious UK
- 250g pack Biscoff caramelised biscuits
- 80g butter, melted
- 2 x 280g packs cream cheese (room temp)
- 500g mascarpone
- 80g caster sugar
- Grated zest and juice 1 lemon
- Grated zest 1 lime, juice ½
- Grated zest ½ orange
For the gin & tonic layer
- 6 gelatine leaves (gold strength)
- 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 juniper berries, bruised
- 4 tbsp gin
- 300ml tonic water
- A few fresh lemon thyme sprigs, plus extra to decorate
- Fresh raspberries and a splash gin to serve
- Put the biscuits in a food processor and whizz to fine crumbs. Pour in the melted butter and and mix by hand. 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, sugar and juniper berries. 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 gelatine leaves, 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 sprigs, then leave to set in the fridge, covered with cling film, for at least 4 hours at least.
- When ready to serve, mix the raspberries in a bowl with the gin, then leave to infuse for 10 minutes.
- Serve with the gin-soaked raspberries alongside.