Gin & Tonic Cheesecake


I N G R E D I E N T S: 


B o t t o m:

§  15                 digestive biscuits

§  120 g            butter

§  6 tbsp.          sugar

§  50 ml            elderflower tonic water

§  1 tsp.            elderflower sirop 



§  500 g           mascarpone

§  200 g           cream cheese

§  600 g           double cream

§  10 tbsp.         icing sugar

§  2                   limes

§  A pinch         vanilla sugar

§  70 ml            gin of your choice



H O W   T O   D O   I T:


B o t t o m:

1.    melt butter and sugar slowly in a pan.

2.   while melting crash the digestive biscuits into fine crumbs

3.   stir biscuit-butter-mix well and add tonic water

4.   use a 24 cm spring form pan, bottomed with baking paper

5.   butter the border of the pan

6.   spread the crumbly dough over the bottom of the spring form pan

7.   refrigerate for around 30 minutes


T o p:

8.   mix mascarpone, cream cheese, 6 tbsp. icing sugar, vanilla sugar, the zest of 1 lime and juice of 2 limes, stir it slowly until it shows firm peaks

9.   add gin and mix until creamy consistency

10. in a separate bowl stir well double cream and 2 tbsp. icing sugar

11.  slowly and gently mix the 2 toppings together and receive a stiff cream

12. spread the cream over your crumbly bottom

13. put it for 5-6 hours into the fridge 


14. decorate with lime slices


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