Negroni cheesecake

Negroni cheesecake
  • Serves icon Serves 8-10
  • Time icon Hands-on time 25 min, oven time 10 min, plus 4 hours chilling and 2-3 hours setting

A buttery, hazelnut biscuit base is topped with a rich cream cheese filling and a punchy, boozy negroni jelly in this knock-your-socks off cheesecake.

If you love this idea, then take a look at our gin and tonic cheesecake, too.

Nutrition: per serving

Calories
496kcals
Fat
35.5g (21.8g saturated)
Protein
6.7g
Carbohydrates
26.9g (20.8g sugars)
Fibre
0.7g
Salt
0.6g
Calories
496kcals
Fat
35.5g (21.8g saturated)
Protein
6.7g
Carbohydrates
26.9g (20.8g sugars)
Fibre
0.7g
Salt
0.6g

For 10

Ingredients

  • 50g blanched hazelnuts, toasted in a dry pan until golden
  • 2 x 90g packs Loaker Napolitaner wafer biscuits
  • 4 tbsp melted butter
  • 2 x 280g packs full-fat cream cheese (we used Philadelphia)
  • 80g caster sugar
  • 3 oranges
  • 200ml double cream
  • 6 gelatine leaves (we used Costa)
  • 300ml Campari negroni, chilled

You’ll also need…

  • Deep 20cm loose-bottomed cake tin

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. In a food processor whizz the hazelnuts until roughly chopped, then add the wafer biscuits and a pinch of salt and whizz to combine. Pour in the melted butter and whizz again to mix. (Or put the biscuits in a freezer bag and bash to crumbs using a rolling pin. Chop the nuts finely and mix in a bowl with the biscuit crumbs, then stir in the melted butter.) Spoon the mix into the cake tin and press down with the back of a spoon. Bake for 10 minutes, then leave to cool.
  2. Mix the cream cheese, sugar and zest of 2 oranges in a large bowl. In a separate mixing bowl, whisk the cream until it just starts to hold soft peaks, then gently fold into the cream cheese mixture. Spoon onto the cool base and smooth the top. Cover and chill for 4 hours until firm.
  3. Once the cheesecake has set, soak the gelatine in a small bowl of cold water for 5 minutes. Warm 100ml of the negroni in a small saucepan with 3-5 strips of pared orange zest from the remaining orange. Once the gelatine has softened, squeeze out the excess water from each leaf, then whisk into the warm negroni. Once the gelatine has dissolved, mix into the remaining chilled negroni, then pour over the cheesecake. Leave to set in the fridge for 2-3 hours.
  4. To serve, run a knife around the jelly on top, then carefully remove the cheesecake from the tin and put on a serving plate.

delicious. tips

  1. Peel the zested oranges with a sharp knife, cut into segments and serve alongside. You can buy pre-mixed negroni from large supermarkets.

  2. Peel the zested oranges with a sharp knife, cut into segments and serve alongside. You can buy pre-mixed negroni from large supermarkets.

    he cheesecake will keep covered in the fridge for up to 2 days.

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