Take your tipple in style with this Gin and Pink Tonic Baked Cheesecake

Gin and pink tonic baked cheesecake? Think about it, how amazing to combine the flavour of a favourite drink with a favourite dessert! This recipe also calls for lemon juice and zest, which give that classic gin and lemon twist.

The zingy taste the gin gives and the sweetness the pink tonic brings makes this perfect for any adult party.

The gin renaissance – or “ginaissance” as it is often called – has led to an explosion of different flavours of gin. There are also many new varieties of tonic.

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Gin and Pink Tonic Baked Cheesecake

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Recipe by Melissa Jacobs Course: DessertCuisine: GlobalDifficulty: Moderate

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Ingredients

• 250 gram crushed digestive biscuits

• 100 gram melted butter

• 250 ml cream

• 650 ml cream cheese

• 50 ml gin

• 1 tin pink tonic

• 40 ml castor sugar

• 1 tin condensed milk

• 3 eggs

• 30 ml lemon juice

• 1 tablespoon lemon zest

Method

• Mix the crushed biscuits and melted butter together and place in a greased, loose-bottom cake pan. Press down firmly to create an even crust. Place in the fridge for the butter to harden.
• Whip the cream to thick. Place aside.
• Beat the 3 eggs well, place aside.
• Mix the cream cheese, condensed milk and lemon juice together. Then add the gin and lemon zest.
• Mix the eggs into mixture gently.
• Add the cream gently.
• Pour over the crust. Preheat the oven to 160°C.
• In a small saucepan, bring the pink tonic and castor sugar to a boil. Reduce to a thick syrup and then let it cool.
• Pour over the unbaked cheesecake.
• Place the cheesecake into the pre-heated oven and bake for 40 minutes. When the cheesecake cracks at the top, it is ready to be taken out. Let it cool, slice and serve.

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