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Moscow mule cheesecake recipe
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Prep Time:
300 minutes
Cook Time:
10 minutes
Total Time:
310 minutes
Condensed milk, Gingernut biscuit and jelly wreath - a festive cocktail-inspired dessert by Matt Preston. Perfect for adults.
Ingredients:
  • 200g gingernut biscuits
  • 120g butter, melted, plus extra, melted, to grease
  • 500g cream cheese, at room temperature, chopped
  • 395g can sweetened condensed milk
  • 60ml (1/4 cup) fresh lime juice
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) vodka
  • 12 dried cranberries
  • 30g glacé ginger, finely chopped
  • 1 lime, thinly sliced
  • 250ml (1 cup) thickened cream, whipped
  • 85g pkt lime jelly crystals
  • 185ml (3⁄4 cup) boiling water
  • 60ml (1 ⁄4 cup) vodka
Instructions:
  • Prepare the 22cm springform pan by lining the base with overhanging baking paper and securing it in place. Brush the sides with extra melted butter for easy removal later.
  • Crush the biscuits in a food processor until finely ground. Combine with butter in the processor. Press the mixture firmly into the base of the prepared pan using the back of a spoon. Chill in the fridge for 30 minutes to set.
  • In a clean food processor, blend the cream cheese and condensed milk until smooth. Add lime juice and blend until fully combined. Pour the mixture over the biscuit base and refrigerate for 4 hours to set.
  • To prepare the jelly, combine jelly crystals in a heatproof jug with boiling water. Stir until dissolved, then mix in vodka. Transfer the mixture to a 13 x 20cm plastic container and refrigerate for 2-3 hours until set. Using a 4cm holly leaf-shaped or star-shaped cutter, create jelly shapes and chill in the fridge until needed.
  • In a small saucepan, mix the sugar and vodka, stirring over low heat until the sugar dissolves. Add in the cranberries and ginger, then let them simmer for 2-3 minutes until the cranberries are plump. Allow the mixture to cool before using.
  • - Gently loosen the cake from the pan using a small, sharp knife and release the base. - Place 2 jelly leaves together at the edge of the cake, then tuck a syrup-soaked cranberry between them. Repeat with the remaining jelly leaves and cranberries around the edge of the cake. - Decorate with lime slices. - Fill a piping bag with cream fitted with a fluted nozzle, then pipe onto the cake. - Sprinkle with ginger and additional syrup.

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