Blueberry Cheesecake baked with Blue Gin and Tonic
A stunning baked cheesecake recipe with a deliciously interesting addition of blue gin and tonic.
Ingredients
For the Filling
- 30 ml Saphirre Blue Gin
- 200 ml Blue Tonic
- 1 cup Blueberries
- 250 ml Castor Sugar
- 600 g Full Fat Cream Cheese
- 200 ml Cream
- 3 Large Eggs
- 1 tsp Vanilla
- 4 Lemons Grated zest
- 1 Lemon Juice
- 5 ml Gelatine
- 1 ml Blue Food Colouring
- 50 g Plain Flour
For the Crust
- 1 packet Broken Tennis Biscuits
- 50 ml Butter Melted
Instructions
For the Crust
- In a food processor, combine the biscuits and butter.
- In a spring loose bottom, greased pan, press the biscuit mixture firmly into the bottom. Place in the fridge.
For the Filling
- Mix the cream cheese, 200ml castor sugar, gin, cream, lemon zest, juice, flour, vanilla and eggs. Pour over the crust.
- Bake in a pre heated oven, 180 degrees, for 50 minutes. The middle of the cheese cake must still be wobbly.
For the Glaze
- In a sauce pan, heat the tonic, 50 ml castor sugar, gelatine and add colouring as desired. Boil for 2 minutes.
- When glaze cooled and thickened, pour over the cooled cake, decorate with berries as desired.