Pink Gin Cheesecake With Strawberry Sauce Food

PINK STRAWBERRY CHEESECAKE

Steps:

• Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
• Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
• Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
• In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.
• To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead.)
• To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

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!

PINK GIN CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• In a large mixing bowl, add the crushed biscuits and melted butter. Mix well and press firmly into a greased and lined 10 inch round spring form cake tin.
• Pop into the fridge to chill while preparing the filling.
• Being soaking your gelatin sheets in cold water or begin melting your powdered gelatin by adding a tablespoon of hot water and mixing.
• In a large mixing bowl, add the cream cheese and caster sugar. Beat well until smooth and creamy.
• Continue whisking and add the cream in about 4-5 additions, whisking well between each addition.
• If using gelatin sheets, strain from the water and melt in the microwave for 10-20 seconds on medium heat until melted. While whisking, add the melted gelatin in a slow stream.
• Add in the gin and lime zest and continue whisking for another minute.
• Pour on top of the biscuit base, smooth over and chill for at least 4 hours.
• In a small saucepan, add the strawberries, sugar and lime juice.
• Cook on medium heat for 5-10 minutes until the strawberries have totally softened.
• Take off the heat, add the gin and puree with hand blender or food processor.
• Press all the sauce through a sieve. Discard anything left in the sieve and leave the sauce to cool. Spoon generously on top of the set cheesecake to serve.

GIN & TONIC CHEESECAKE

Steps:

• Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin, or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
• To make the filling, place the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric whisk until smooth. Tip in the gin and double cream, and continue beating until the mixture is thick and completely combined. Now spoon it onto the biscuit base, and spread to the edges. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Pour the can of gin and tonic into a pan, add the caster sugar and lemon juice and boil hard. Once it has reduced to a syrup (about 3-4 minutes over high heat), cool a little, then add the lime juice and the slices of lemon and toss in the syrup. Allow to cool completely.
• To serve, place the base of the cheesecake on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Top with a handful of the crushed meringues, then drizzle with the syrup, scattering the lemon slices on top as you go. Add a final dusting of lime zest, slice and serve.