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Baked Blueberry Gin & Tonic Cheesecake
Melissa Jacobs
This gin-infused baked blueberry cheesecake makes for the ultimate sweet dessert treat at a grown-up dinner party.
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Prep Time
30
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course
Dessert
Cuisine
Global
Servings
12
Ingredients
30
ml
Sapphire Blue Gin
200
ml
blue tonic
1
cup
blueberries
250
ml
castor sugar
600
gram
full-fat cream cheese
200
ml
cream
3
large eggs
1
tsp
vanilla
4
lemons (finely grated zest)
1
lemon (juice)
5
ml
gelatine
1
ml
blue food colouring
50
gram
plain flour
Crust:
1
packet
crumbled Tennis biscuits (or any coconut-based biscuits such as Graham Crackers, Nice biscuits or McVitie's Coconut Rings).
50
ml
melted butter
Instructions
Crust:
In a food processor, combine the biscuits and butter.
Press the biscuit mixture firmly into the bottom of a greased springform tin. Place in the fridge.
Filling:
Mix the cream cheese, 200ml castor sugar, gin, cream, lemon zest, juice, flour, vanilla and eggs. Pour over the crust.
Bake in a preheated oven, 180 degrees, for 50 minutes. The middle of the cheesecake must still be wobbly.
In a sauce pan, heat the tonic, 50 ml castor sugar, gelatine and add colouring as desired. Boil for 2 minutes.
When glaze has cooled and thickened, pour over the cooled cake and decorate with the blueberries.
Keyword
Cake