A simple, quick and easy cheesecake. The gin pairs beautifully with the Red Currant and Juniper Jelly glaze on top, but it is equally delicious if left out, for a family friendly version.
Raspberry Gin No-Bake Cheesecake V 1
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Ingredients
- Crust
- 160g digestive biscuits, crushed
- 75g butter, melted
- 2 tablespoons golden caster sugar
- Soft Cheese Filling
- 500g soft cheese
- 500ml whipping cream
- 180g golden caster sugar
- 6 tablespoons Gin
- Topping
- 300g raspberries
- 75g Epicure Red Currant Jelly, melted
The recipe Raspberry Gin No-Bake Cheesecake Kitchen Mode
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1
Mix together the crushed biscuits, melted butter, and sugar until well combined. Tip into a 23cm springform cake tin. Press down evenly with hands, then use a flat bottom cup to flatten everything out evenly and firmly.
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2
Pop soft cheese and sugar into a bowl or stand mixer. Beat until light and fluffy, scraping down the sides of the bowl as needed. Pour in the cream, and beat slowly, until well incorporated, then turn up the speed and beat until soft peaks form. Add gin and beat until stiff peaks form (if not using the gin, simply omit it and beat until stiff peaks form).
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3
Spread the soft cheese mixture evenly over the crust, smoothing the top. Place raspberries on top in a pleasing pattern and then brush with melted jelly.
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4
Cover and then pop in the fridge to set up for at least 4 hours.
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5
To serve, carefully loosen the ring, and remove. Slice with a sturdy long knife, wiping clean between each cut. Top with mint to garnish, if you like.