Hadrian’s Wall Gin & Tonic Cheesecake

As you may or may not already know, I am working on a range of recipes with the Hadrian’s Wall Gin company. My first recipe was a Gin & Tonic Granita, perfect as a palate cleanser for a dinner party. 

Today, I am sharing recipe number two. This one is a real crowd pleaser and will cap off a meal in style, it can be made in advance and will keep for up to 3 days in the fridge. 

 

Hadrian’s Wall Gin & Tonic Cheesecake

Serves 10-12

Ingredients

100ml Hadrian’s Wall Gin

100ml Refreshingly Light Fever Tree Tonic

400g Full Fat Soft Cheese

200ml Double Cream

Juice of ½ a Lime

Zest of 1 Lime & 1 Lemon

5 Leaves of Gelatine, Platinum Grade

150g Digestive Biscuits

100g Ginger Snap Biscuits

100g Unsalted Butter

50g Caster Sugar

75g Icing Sugar

To Garnish

Lemon & Lime Slices

Lemon & Lime Zest

Crème Chantilly

Method

In a food processor, blitz the ginger snaps and digestives (or alternatively place in a food bag and bash with a rolling pin). Decant into a mixing bowl.

Melt the butter over a low heat and once melted add to the digestive / gingersnap crumbs. Mix until crumbs are coated well. Press the crumb into the base of an 8” Springform cake tin. Smooth and level out the crumbs with the back of a spoon or spatula. Chill in the fridge to set.

In a pan on a medium-low heat, combine the gin, tonic and caster sugar and stir until the sugar melts. Whilst waiting for the sugar to melt, soak the gelatine leaves in cold water for 5 minutes to bloom. Once the sugar has melted and the gelatine has soaked, turn the heat off the pan, squeeze the gelatine to get rid of any excess liquid and stir into the gin syrup until dissolved. Set aside to cool (keep stirring while cooling).

In a stand mixer with whisk attachment, add the cream cheese, lime juice, lemon & lime zest and the icing sugar. Whisk until smooth then gradually add the gin and tonic syrup. Once all the syrup has been added, whisk for a further minute. Add the double cream and whisk until smooth and soft peaks form.

Pour the mixture over the biscuit base and smooth with a palette knife or spatula. Place in the fridge overnight to set.

Garnish by piping on some Crème Chantilly topping with alternating lemon and lime slices then zest a lemon & lime all over.

Thanks for Reading, I hope you enjoy your cheesecake. 

To keep up to date with what’s going on with Paul’s Private Dining you can follow me on;

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