A classic drink in the form of a dessert – what more could you want?
100 g unsalted butter, melted, plus extra to grease
200 g biscuits, e.g. digestive, Tennis biscuits, etc.
500 g cream cheese, at room temperature
25 g icing sugar
50 ml gin
Finely grated zest of 1 lime and 15 lime juice
2.5 ml gin and tonic flavouring (optional)
100 g white chocolate, broken into pieces
300 ml double cream
Topping
150 g lemon curd
30 ml gin
Garnish
Lime slices
- Lightly grease and line the base and sides of a 20 cm round spring form tin with baking paper.
- Whiz the biscuits in a food processor until they are finely crushed. 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.
- 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.
- 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 2 min. Quickly fold the chocolate into the cream cheese bowl until combined.
- In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.
- Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6 hours or overnight.
- When ready to serve, whisk the lemon curd with the gin.
- Remove the cheesecake from the tin and transfer it to a serving plate or cake stand.
- Spoon the curd mixture over the cheesecake, arrange the lime slices on top and serve.
Adapted from the original recipe on www.goodhousekeeping.co.uk.