Blueberry gin and tonic cheesecake

Blueberry gin and tonic cheesecake

Top a seriously creamy cheesecake with juicy blueberries and a clear gin and tonic jelly for a grown-up dessert that’ll get everyone talking.

Blueberry gin and tonic cheesecake

You might also love our classic gin & tonic cheesecake.

  • Serves icon Serves 10-12
  • Time icon Hands-on time 30 min, plus 8 hours chilling/setting. Oven time 30 min

Top a seriously creamy cheesecake with juicy blueberries and a clear gin and tonic jelly for a grown-up dessert that’ll get everyone talking.

You might also love our classic gin & tonic cheesecake.

Nutrition: Per serving (for 12)

Calories
593kcals
Fat
38.4g (24g saturated)
Protein
6.3g
Carbohydrates
44.3g (35.8g sugars)
Fibre
0.5g
Salt
0.4g

Ingredients

For the shortbread base

  • 90g unsalted butter, softened, plus extra to grease
  • 90g plain flour
  • 45g caster sugar
  • 45g semolina

For the filling

  •  200g white chocolate, chopped, plus extra to serve
  • 500g full-fat cream cheese, at room temperature (we used Philadelphia; see Know How)
  • 180g mascarpone, at room temperature
  • 250ml double cream, chilled
  • 70g Scottish heather honey (see Know How)

For the blueberry gin and tonic jelly topping

  • 300g blueberries
  • 4 gelatine leaves
  • 125g caster sugar
  • 200ml water
  • 1 pared strip lemon zest
  • 125ml gin
  • 150ml tonic water
  • Pared lemon zest curls (to decorate)

You’ll also need

  • 20cm springform or loose-bottomed cake tin, greased and the base lined
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. For the shortbread base, whizz all the ingredients with a pinch of salt in a food processor until the mixture comes together into a soft dough. Press the mixture into the prepared tin to make an even layer. Chill for 20 minutes until firm. Meanwhile, heat the oven to 160°C fan/gas 4, then bake the base for 30 minutes until light golden. Set aside to cool completely.
  2. For the filling, melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then set aside for a few minutes to cool. Meanwhile, combine the cream cheese and mascarpone in a large bowl and beat until smooth. Add the cooled chocolate and beat again until well combined.
  3. In another bowl, whip the cream and honey to soft peaks (that flop over when you lift out the whisk). Gently fold the honey cream into the chocolate mix, then spoon it evenly over the base and level the top. Cover and chill for 3 hours until firm.
  4.  Once the cheesecake is firm, neatly arrange the blueberries on top. Soak the gelatine leaves in cold water for 5 minutes. Combine the caster sugar, water and pared strip of lemon zest in a small pan. Stir over a medium heat until the sugar dissolves, then simmer for 5 minutes until syrupy. Set aside to cool slightly, then discard the zest. Squeeze the gelatine leaves to remove excess water, then stir into the hot syrup. Stir in the gin and tonic water. Cool completely, then pour over the cheesecake and chill for at least 4 hours until set. Decorate with pared lemon zest curls.

Nutrition

Calories
593kcals
Fat
38.4g (24g saturated)
Protein
6.3g
Carbohydrates
44.3g (35.8g sugars)
Fibre
0.5g
Salt
0.4g

delicious. tips

  1. The cheesecake can be made up to 2 days ahead. Cover and store in the fridge until ready to serve.

  2. If you’re serving a crowd and would like to make the Union Jack version on the cover of our May 2022 issue, you’ll need to make three cheesecakes with three toppings:  our red Jubilee cheesecake, this blueberry G&T jelly cheesecake and one Champagne jelly cheesecake. Arrange the slices in the Union Jack pattern to serve.

Buy ingredients online

Recipe By

Jess Meyer

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Platinum Jubilee recipes

Jubilee cheesecake

Our ruby-red Jubilee cheesecake recipe gives a nod to Her...

Save recipe icon Save recipe icon Save recipe

Cheesecake recipes

Gin and tonic cheesecake

A cheesecake recipe inspired by the nation’s best-loved summer cocktail...

Save recipe icon Save recipe icon Save recipe

Boozy bakes and adult puds

Gin and tonic cake

This cake packs a (gentle) punch thanks to the classic...

Save recipe icon Save recipe icon Save recipe

Baked cheesecake recipes

Baked blueberry and mascarpone cheesecake

We adore this wonderfully luxurious cheesecake recipe. The richness is...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.