Blueberry gin and tonic cheesecake
- May 2022
- Serves 10-12
- 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.
- 38.4g (24g saturated)
- 44.3g (35.8g sugars)
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
- 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.
- 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.
- 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.
- 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.
The cheesecake can be made up to 2 days ahead. Cover and store in the fridge until ready to serve.
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.
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