adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pink gin cheesecake slice recipe
0 Likes
Prep Time:
395 minutes
Cook Time:
Total Time:
395 minutes
Delicious pink gin jelly cheesecake with a biscuit base.
Ingredients:
  • 125g Arnott’s Granita biscuits
  • 60g butter, melted, cooled
  • Fresh raspberries, to serve
  • 6.00 gm gelatine powder
  • 375g cream cheese, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla essence
  • 200ml thickened cream
  • 6 drops pink food colouring
  • 125ml (1/2 cup) cold water
  • 10.50 gm gelatine powder
  • 125ml (1/2 cup) tonic water
  • 125ml (1/2 cup) ruby grapefruit juice
  • 125ml (1/2 cup) pink gin
  • Pink food colouring, to tint
Instructions:
  • Prepare the slice pan by greasing it and lining it with baking paper, making sure the paper overhangs on the 2 long sides. In a food processor, crush the biscuits into fine crumbs. Add the butter and continue to process until well combined. Press this mixture evenly onto the base of the pan. Chill in the fridge for 30 minutes until firm.
  • For the filling, start by combining 2 tablespoons of water with gelatin in a small heatproof bowl. Microwave for 10 seconds until dissolved. Let it cool. In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Add cream and 1 drop of food coloring, then mix in the gelatin. Spread this mixture over the biscuit base and refrigerate for 3 hours until set.
  • To prepare the jelly topping, combine cold water and gelatine in a small saucepan. Let it sit until soft. Heat over medium heat until warm, stirring until gelatine dissolves. Mix in tonic water and sugar until sugar dissolves without boiling. Take off the heat and add grapefruit juice and gin. Strain the mixture into a jug and cool at room temperature for about 1 hour, stirring occasionally.
  • Chill the slice in the fridge, then delicately drizzle the jelly mixture over the top. Return to the fridge for an additional 2 hours or until fully set.
  • Using a knife, release the slice from the pan by running it along the short edges. Transfer the slice to a board using the baking paper. Cut the slice into 15 squares and garnish with raspberries before serving.

Similar Recipes