This amazing “cocktail cheesecake” dessert is as delicious as it looks. And who doesn’t love a zesty and tangy oven-baked lemon cheesecake? Now imagine adding the zingy taste of gin and subtle sweetness of pink tonic…the perfect after-dinner treat for adults!
The gin renaissance, or “ginaissance”, has led to a revival in the popularity of this juniper-based spirit and an explosion of different varieties with a botanical twist. So be creative and have some fun experimenting with different flavoured gins. Each time you bake this boozy cheesecake, you could be dreaming up a subtle new taste sensation!
Making a classic baked cheesecake takes a bit more time and effort than the no-bake version, but there is nothing complicated about this easy fail-proof recipe which even beginners can make with confidence.
Of course, you can easily adjust this gin and pink tonic cheesecake recipe for children and non-alcohol drinkers. Just omit the addition of the alcohol and you’ve got yourself a delicious baked cheesecake.
To prevent the surface of your cheesecake from cracking, set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam created by the water bath protects the cheesecake from drying out and cracking.
- 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 tbsp lemon zest
- 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