Gin + Cake = Winning Combo
I was very fortunate to have been given a bottle of Colombo Gin and though I am quite partial to a G&T (which I infuse with various spices and other garnishes) I decided that this bottle was going to see a little bit of kitchen action!
At a recent dinner party that I hosted, all the guests favoured gin! Curry was the main course and following it with this zingy and fresh Cheesecake made for a perfect combination. Not only was it quick and easy to make but it was also a truly decadent ‘adults only’ treat that refreshed the palette. A treat that was enjoyed by all.
Preparation Time – 20 – 25 minutes + 4 – 6 hours chilling time
in the fridge
For the biscuit base-
250-300g digestive biscuits (or Marie biscuits from Sri Lanka)
1 tsp cinnamon powder
Large handful of cashew nuts (can use plain or salted ones)
100g unsalted melted butter
For the gin cheese layer -
250g cream cheese
Healthy splash of Colombo Gin
Zest from 1 lime
Juice from 1 lime
50g icing sugar
Small jar of passion fruit curd
A 20-22″ springform cake tin
Time to make Colombo Gin Cheesecake
Place your biscuits in a food processor and blend till they take on a fine sand appearance. Add the butter and cinnamon powder and blend again till mixed through.
In a pestle and mortar, give your cashew nuts a good bashing till you reach the desired chunkiness of the nuts and add this into the the biscuit base mix. Stir in till evenly distributed.
Place all the biscuit base into your springform cake tin and press down with your fingers or spatula to create a flat air-pocket free surface. Place this in the fridge while you move on to making the Colombo Gin cheese topping.
In a separate bowl, combine the cream cheese, mascarpone, lime zest, lime juice, icing sugar and healthy splash of Colombo Gin. Mix with a hand held whisk until smooth.
Take your biscuit base out of the fridge and spoon your passionfruit curd (I love mine from From Dorset with Love) over the top of it leaving a half cm gap from the edges.
Then spoon over the Colombo Gin and cheese mix, spreading it out to the edges whilst levelling it down to create a flat surface. Grate a little more lime zest over the top for garnish and return to the fridge to chill. It will need around 4 hours for the cheese to re-set after which you can remove it from the springform cake tin and serve!
Cut a slice of your Colombo Gin Cheesecake, garnish and serve. This is one dessert that is very likely to become a firm favourite on your ‘cooking from scratch’ menu ; )
Optional but super tasty -
You could add some cardamom powder instead cinnamon powder into the biscuit base.
Lemon, orange or any other fruit curd would be just as tasty as a middle layer.
To give your cake an added gin shot, add 2-3 tbsp gin into your curd mix before layering it onto the cake base.
If you have a jar of Salted Caramel (I got mine from Ajar) sauce then drizzle some across your cake slice before serving, it adds a wonderful extra dimension of flavour to this treat!