Gin and cheesecake are two of my favourite things! I wanted to created a cheesecake recipe with Pickering’s Gin, and white chocolate with lime seemed the best way to go!
With fresh and bold citrus flavours, along with the warming spice of cardamom, the botanicals in Pickering’s Gin work wonderfully with a high quality white chocolate (perhaps with a hint of vanilla). I used Green & Black’s White Chocolate, made with fragrant Madagascan vanilla. I made this cheesecake for a BBQ and even the non gin lovers (I know I can’t believe there is such a thing either!) ate their slice in seconds! This will be a big hit and it is very easy to make, with no baking involved.
White Chocolate, Lime & GIN Cheesecake Recipe
- 180g Digestive Biscuits
- 50g Unsalted Butter
- 200g Good quality White Chocolate
- 300g Full Fat Cream Cheese
- 300ml Double Cream
- 1 Lime (Zest and optional Juice from half)
- 30-50ml GIN (We recommend Pickering’s for this recipe!)
1. For the base, blitz the biscuits in a food processor. Add the melted butter and process again until the mixture is combined. If you don’t have a food processor you can put the biscuits into a bag, crush with a rolling pin, then stir the melted butter into the mixture.
2. Press the biscuit mixture into the springform cake tin. You may need to use your hands at first, then the use the back of a spoon. Pop this into the fridge while you make the cheesecake filling.
3. Break the white chocolate up into a heatproof bowl. Fill a saucepan with a small amount of water, and simmer. Sit the bowl of chocolate on top, but make sure the base of the bowl doesn’t touch the water. Melt the white chocolate gently, stirring occasionally. Once smooth, let the chocolate cool down to room temperature for 10 mins.
3. Beat the cream cheese in a bowl until it is soft. Grate in the zest of 1 lime. Gently fold in the slightly cooled, melted white chocolate.
5. Whip the cream so it is thickened and this is when you add the gin!
I used about 30ml but feel free to add a little more. You can also add the lime juice here instead of the gin, or if you fancy even more of a lime kick, add along with the gin.
6. Fold the cream into the white chocolate mixture in two batches. It should be a thick, smooth mix which you can now add on top of your biscuit base. Smooth with a spoon and refrigerate overnight (or as long as possible to set).
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