This recipe is a The Usual Saucepans original! It’s great to make if you’ve friends coming over and you want something a little different. Anyone that tells you ‘gin can’t go in cheesecake!’ is a liar. Fact. It serves about 8 people – or two, if they’re very greedy and have a couple of days to lose. I make mine in a springform cake tin, so make it easier to get out when it’s set.
- 8 digestive biscuits
- 6 tbsp caster sugar
- 80g unsalted butter
- 1 shot of tonic (optional).
- 400g mascarpone
- 7 tbsp icing sugar
- Juice of 1 lime
- zest of half to the whole lime (depending on taste/gin levels)
- ½ tsp vanilla extract
- 600 ml double cream
- 25ml gin (or more depending on taste).
Put butter and sugar into a heavy-based saucepan and heat gently. Crush the biscuits roughly using a food processor (or the end of a rolling pin) and add them in, removing the pan from the heat and stirring gently. Add the tonic in three lots, ensuring that the base doesn’t go mushy – it should be slightly crumbly.
In a large bowl, gently stir the mascarpone to loosen it and then add the lime juice and part of the jest to it along with the icing sugar and vanilla. Pour the gin in slowly, ensuring that the mixture doesn’t get too runny (if it does, either stop adding gin or add mascarpone – the decision is yours).
Whip the cream into firm peaks, including the rest of the zest, before gently folding into the mascarpone mixture, ensuring the mixture stays fairly solid.
Put both the crumbly base and the gin-infused cheese-mix into a dish and chill in the fridge for at least four hours. If you are feeling very adventurous you can line ramekins with cling film and put the mixture in upside down (i.e. base at the top) so that you can tip them onto plates to serve.
Enjoy with friends.