Gin and Pink Tonic Baked Cheesecake

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.

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.

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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!

Course Dessert

Cuisine Global

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

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

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