GIN & TONIC CHEESECAKE

Very easy to make, but classy dessert (or coffee time snack) that gives a G&T kick on top of the Cheesecake indulgence and guilt (yeah, right - what guilt!!)

Serves 8 - in about 60 mins + Chilling time of 6 hours or overnight.

Use weights below for a 20cm springform tin.  (Use weights in brackets for a 23cm tin)

• 300g of Digestive Biscuits  (400g)
• 135g of Butter (180g)
• 38g of Cocoa Powder (50g)
• 185g of Mascarpone (250g)
• 100g of Soft Brown Sugar (135g)
• 300ml of Double Cream (400ml)
• Zest of 2 Oranges (or 1 orange and 1 lemon)
• 4 sheets of Leaf Gelatine (5 sheets)
• 100ml of your favourite Gin (125ml)
• 50ml of Tonic Water (75ml)
• 185ml of Orange Juice (250ml) (or half Orange, half Lemon Juice from squeezed fruit above)

Step by Step.
Using a rolling pin and a plastic sandwich bag, crush the digestive biscuits into a fine crumb.  Add to a bowl, and combine with the sieved cocoa powder using a wooden spoon.

Melt the butter in a small saucepan and then pour it over the biscuit mix.  Stir until well mixed.

Lightly oil the base and sides of a 20cm spring form tin (See above for 23cm tin), and then spoon the biscuit base into the tin.  Using your fingers or a spoon, press the biscuit mixture into the base and the sides of the tin until well-covered.  Cover with clingfilm and place in the fridge to cool and set.

To make your cheesecake filling, add the mascarpone to a bowl, and whisk (best to use a handheld mixer) to loosen then whisk in the sugar.  Add the double cream and orange zest to the mascarpone, and whisk until you have stiff peaks.

Spoon the mixture into your biscuit case and use a spatula to level out the cheesecake mixture about 3/4 of the way up with base mix.

To make the jelly, add the leaf gelatine to a bowl of cold water and set aside (Check directions on gelatine packet).  In the meantime, combine the gin, orange juice and tonic in a bowl. Add 100ml of the gin mix to a saucepan and bring to almost to the boil but do not boil or the Gin will just boil off.

Using your fingers, strain the water from the leaf gelatine and add to the saucepan, stirring until the leaf gelatine has completely dissolved.  Using a small sieve, strain it back into the remaining gin mixture and leave to cool completely.

Once cooled, slowly spoon or gently pour the liquid over the cheesecake and then place in the fridge for about six hours or overnight to set.  Tuck in and say Cheers!

Variations.

- Use all Lemons instead of Lemon and Orange - or use all Oranges.  Go Citrus Crazy.

- Use Limes if you prefer Lime in your G&T.
- Add candied Lemon (or Oranges) segments on top.
- Use whatever spirit you prefer instead of Gin and who says you must use Tonic.
- Jack Daniels & Coke sounds good to me.  You could use a darker Sugar in the Cheesecake as well.