• Privacy policy
  • T&C’s
  • About Us
    • FAQ
    • Meet the Team
  • Contact us
TLE ONLINE SHOP!
  • TLE
  • News
  • Politics
  • Business
  • Sport
  • Opinion
  • Elevenses
  • Entertainment
    • All Entertainment
    • Film
    • Lifestyle
      • Horoscopes
    • Lottery Results
      • Lotto
      • Thunderball
      • Set For Life
      • EuroMillions
  • Food
    • All Food
    • Recipes
  • Property
  • Travel
  • Tech/Auto
No Result
View All Result
The London Economic
SUPPORT THE LONDON ECONOMIC
NEWSLETTER
  • TLE
  • News
  • Politics
  • Business
  • Sport
  • Opinion
  • Elevenses
  • Entertainment
    • All Entertainment
    • Film
    • Lifestyle
      • Horoscopes
    • Lottery Results
      • Lotto
      • Thunderball
      • Set For Life
      • EuroMillions
  • Food
    • All Food
    • Recipes
  • Property
  • Travel
  • Tech/Auto
No Result
View All Result
The London Economic
No Result
View All Result
Home Food and Drink Recipes

Gin and Pink Tonic Baked Cheesecake

Adults only: This gin and pink tonic baked cheesecake has a citrusy and refreshing taste, making it the ideal summer dessert for grown-ups!

Melissa Jacobs by Melissa Jacobs
2021-06-26 17:28
in Recipes
Gin and Pink Tonic Baked Cheesecake

Gin and Pink Tonic Baked Cheesecake. Image credit: Hangry.Recipes

FacebookTwitterLinkedinEmailWhatsapp

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!

Jump to Recipe Print Recipe

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.

CHEF’S TIP

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.

Gin and Pink Tonic Baked Cheesecake

Gin and Pink Tonic Baked Cheesecake

Adults only: This gin and pink tonic baked cheesecake has a citrusy and refreshing taste, making it the ideal summer dessert for grown-ups!
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Global
Servings: 8
Author: Melissa Jacobs

Ingredients

  • 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

Instructions

  • 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
Tried this recipe?Let us know how it was!

RELATED: How To Make: Cinnamon Dumplings Drenched in Apricot Jam

RelatedPosts

How To Make: Frying Pan Pizza

How To Make: Coronation Chicken

How To Make: Chicken Shish Kebabs

How To Make: Blueberry Biscoff Cheesecake

Tags: Food RecipesRecipe

Subscribe to our Newsletter

View our  Privacy Policy and Terms & Conditions

Trending on TLE

  • All
  • trending
Abdollah

‘Rescue us’: Afghan teacher begs UK to help him escape Taliban

CHOMSKY: “If Corbyn had been elected, Britain would be pursuing a much more sane course”

What If We Got Rid Of Prisons?

More from TLE

Single market helps EU dodge Britain’s supply problems

MP maternity row: ‘Unacceptable double standards’ as legal action threatened

VIDEO – Junior doctor labels Hunt a ‘liar’ over strike danger fears

Majority of Brits support national unity government to tackle crisis

Norman Smith accidentally calls Nigel Farage a c**t

Film Review : Ping Pong Summer

Flying Scotchman: Train buff uses model rail to distribute drinks at his Christmas party

Nobody to face charges at RBS, Goodwin in the clear

Tories bumped £12k after illegally approving east London property development

How to find the perfect Accommodation in Bath

About Us

TheLondonEconomic.com – Open, accessible and accountable news, sport, culture and lifestyle.

Read more

© 2019 thelondoneconomic.com - TLE, International House, 24 Holborn Viaduct, London EC1A 2BN. All Rights Reserved.




No Result
View All Result
  • Home
  • News
  • Politics
  • Business
  • Sport
  • Entertainment
  • Lifestyle
  • Food
  • Travel
  • More…
    • Elevenses
    • Opinion
    • Property
    • Tech & Auto
  • About Us
    • Meet the Team
    • Privacy policy
  • Contact us

© 2019 thelondoneconomic.com - TLE, International House, 24 Holborn Viaduct, London EC1A 2BN. All Rights Reserved.