Cheesecakes have never been more popular than they are now with over 100,000 people in the UK looking for new recipes every month. New York style, white chocolate, strawberry, malteser… the list of possibilites is endless.
What we thought though was could we combine one of our favourite gins such as Sipsmith’s lemon drizzle gin and try to put a twist on a baking classic, the humble lemon cheesecake? A few trials and tribulations later we think we found the perfect recipe for a delicious Lemon Drizzle Gin Cheesecake!
For the base
- 100g Unsalted butter, melted
- 400g Hob Nob biscuits
For the cheesecake
- 500g Soft cream cheese
- 35g Confectioners/Icing sugar
- 50ml Sipsmith lemon drizzle gin
- Finely grated zest of 1 lemon and 1 lime
- 2tbsp Lime juice
- 100g White chocolate
- 350ml Double cream
For the drizzle
- 120g Lemon curd
- 35ml Sipsmith lemon drizzle gin
- Lightly grease an 8in round cake tin and line with baking paper.
- Finely crush the biscuits in a blender or crush with a sturdy rolling pin until they resemble fine breadcrumbs. Mix in the melted butter until the mixture starts to bind together and no dry biscuit remains.
- Tip the mixture into the cake tin and press firmly into the base ensuring an even distribution and no gaps in the cake tin base are visible. Transfer to a fridge to allow the base to chill.
- In a large mixing bowl, whisk together the soft cream cheese, icing sugar, lemon and line zest and the Sipsmith lemon drizzle gin until the mixture is well combined and no lumps exist. Put the mixture aside.
- Gently warm the chocolate drops in a heat resistant bowl set atop a saucepan containing gently warm water until the chocolate melts into a smooth liquid. Allow to cool slightly and transfer into the bowl containing the soft cream cheese mixture and combine until the chocolate is well incorporated into the mix.
- In another bowl add the double cream and whisk by hand or with an electric mixer until the cream stiffens into soft peaks and does not lose its shape then fold this mixture gently into the cream cheese/chocolate mixture ensuring any air in the mix is retained.
- Remove the base from the fridge and tip the mixture on top of the biscuit base gently spreading to create an even layer, cover with cling film and return the mixture to the fridge overnight to let the mixture set.
- Once set, remove the cheesecake from the tin including removing any parchment paper and transfer to a suitably sized plate.
- Mix the lemon curd and gin together to form a syrup and using a spoon gently drizzle the mixture on top of the cheesecake and then slice and serve a sizable slice.