Blueberry gin and tonic cheesecake

Prep: 30 mins
Blueberry gin and tonic cheesecake
A recipe for when the kids have gone to bed...

For the base

300g of digestive biscuits

150g of butter

For the filling

400g blueberries + 100g to decorate

600g cream cheese

250ml double cream, whipped

100g sugar

100g icing sugar

For the gin jelly

1 sachet gelatine

100ml gin

100ml tonic water

Blend the biscuits in a food processor until it turns into fine crumbs. Combine crumbs with melted butter. Line the bottom of a 9 inch springform with parchment paper and cover with the mixture, pressing down evenly. Put in the fridge.

Whip the cream cheese and sugar until smooth and add the whipped double cream. Mix until smooth and transfer half the mixture to another bowl.

In a food processor, blend the blueberries with icing sugar. Take about ⅓ of the blueberry mixture and add it to one half of the cheesecake mixture. Strain the rest to remove any seed or skin and set the rest aside in the fridge. 

Pour the plain cheesecake mixture on the biscuit base, spread using a spatula and add the blueberry cheesecake mixture, then spread again. Place in the fridge.

Meanwhile, make the blueberry G&T jelly. Dissolve the gelatine sachet in a jug with 115ml of hot water. Stir briskly until thoroughly mixed. Add the gelatine mixture to a mixing bowl with the remaining blueberry puree, gin and tonic. Mix well and pour over the cheesecake. Refrigerate overnight and serve with a slice of lime. 

Serves
16

Preparation Time
30 minutes

Main ingredients
Fruit, Cheese, Biscuits

Recipe Type
Party Food, Dessert, Cheesecake

Special Info
Vegetarian

Level of Difficulty
Medium

Be careful to pour the jelly very delicately on the cheesecake as you don't want the creamy mixture to budge. 

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