Boozy Cheesecake Food

GIN AND TONIC CHEESECAKE

Steps:

• Place the biscuits in a food processor and blitz until they turn into fine crumbs.
• Zest the limes and add zest to the biscuit crumbs.
• Pour the butter into the biscuit mixture and stir.
• Tip the biscuit mixture into a 20cm (8in) springform tin, then flatten, pressing hard to make the base compact.
• Place the gelatine leaves in cold water for 3 minutes or until softened.
• Meanwhile, pour the gin, tonic water and caster sugar in a saucepan. Heat the contents slowly and stir until all the sugar is dissolved.
• Gently squeeze the excess moisture out of the now softened gelatine leaves and add them to the gin solution. Stir until the gelatine has fully dissolved. Set aside to cool.
• Whisk the cream until soft peaks form. Set aside.
• Remember the two limes you zested? Juice one of them.
• Using a stand mixer, whisk the cream cheese, sugar and lime juice until the sugar has completely dissolved.
• While whisking, slowly pour the gin solution to the cream cheese mixture until everything is well incorporated.
• Gently fold in the double cream.
• Spoon the cheesecake filling onto the biscuit base inside the springform tin. Smoothen the top and give the tin a few bangs on the countertop in order to let air bubbles escape.
• Place in the fridge for at least 6 hours, but preferably overnight.
• In this case, I topped the cheesecake with lime zest for a simple, yet elegant finish.
• Top with lime curd and gin and ginger beer cocktail. Enjoy!

BOOZY CHEESECAKE

Steps:

• Preheat oven to 325°F Liberally spray a springform pan with non-stick spray.
• Combine crumbs, sugar and butter. Pack mixture into bottom of pan, going about 1" up the sides. Bake 7 minutes, until light brown.
• Meanwhile, beat cream cheese in work bowl of stand mixer with the paddle attachment until smooth. Add sugar and beat, again until smooth. Add the eggs one at a time; mix until fully incorporated before adding the next. Add the Bailey's and mix until smooth and fully incorporated.
• Sprinkle half the chips into the crust, then pour the filling on top. Sprinkle the remaining chips over the top of the filling. Bake 1 hour and 20 minutes until the top is golden brown. Turn off oven and crack the oven door; allow the cake to cool completely in the warm oven before refrigerating.
• If using the topping, whip the cream until thick, then add sugar and coffee and whip until stiff peaks form. Spread over the top of the cold cake after removing it from the springform pan.