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