Ombre cheesecake. Two words that are guaranteed to have you reaching out for your nearest bottle of colour changing gin.
This boozy creation, devised by the clever folks at Marks and Spencer, uses lavender colour changing gin to achieve a showstopping gin cheesecake like no other.
The entire dessert is influenced by Scottish food producers, with the gin-infused filling inspired by Edinburgh-based distillery The Old Curiosity and the crumbly base made from their very own rich, buttery Scottish shortbread, topped with Scottish raspberries.
It’s the perfect post teatime treat!
Ingredients (Serves 8-12)
- 250g M&S shortbread biscuits
- 100g unsalted butter, melted
- A squeeze of Scottish honey
- 600ml cream cheese
- 100g icing sugar
- Zest of ½ lemon
- 50ml lavender colour-changing gin (The Old Curiosity gin is highly recommended)
- 280ml double cream
- A jar of blackcurrant jam
- Raspberries and flowers, to decorate
1. Blitz the biscuits in a food processor so they form a fine crumb, then stir through the butter and honey. Press into a lined 23cm loose-bottomed cake tin. Leave in the fridge for 30 minutes to firm up.
2. To make the filling, mix the cream cheese with the icing sugar and lemon zest with an electric whisk until smooth. Tip in the gin and double cream, continue whisking until smooth. Spoon a 1cm thick layer over the base.
3. Add 1 heaped teaspoon of jam to the rest of the mixture, then spoon this onto the cheesecake. Keep going this way, adding more jam each time, so it becomes darker as you build up the layers.
4. Leave in the fridge for 3-4 hours or ideally overnight to set. Decorate with raspberries and flowers before serving.
Recipe adapted from Heather Taylor.