Boozy strawberry & vanilla cheesecake is a divinely delicious summer treat!

Here at Craft Gin Club, we love to find exciting and delicious new ways to add the essence of gin to lots of our favourite foods, not just in G&Ts and cocktails.

This easy no-bake strawberry and vanilla cheesecake is subtly infused with the flavours of gin for a sublime summer pudding that is guaranteed to have your dinner party guests sighing in pleasure.

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Gin-Infused Strawberry & Vanilla Cheesecake

You do need to make this cheesecake the day before you plan on serving it (or early in the morning if you’re having an evening ‘do’), to give it time to set. We love a pudding that can be made in advance, as it means you have all the more time for sipping welcome cocktails with your friends before you tuck in!

180g digestive biscuits
80g melted butter

500g cream cheese
100g icing sugar
250ml double cream
1 tsp vanilla essence
Glug of gin (optional)

500g strawberries
30ml gin
2 tbsp sugar
1tbsp freshly squeezed lemon juice

To make the base, pulse the digestive biscuits sugar in a food processor or crush them in a sandwich bag with a rolling pin until you have fine crumbs. Melt the butter and combine thoroughly with the biscuit. Butter and line a 23cm loose-bottomed tin hem into the prepared tin and press the buttery crumb mixture firmly down into the base to create an even layer. Chill in the fridge for an hour or until it is firmly set.

Meanwhile, mix the cream cheese, icing sugar, vanilla essence and cream together in a bowl until it’s completely combined. For an extra boozy kick, you could add a little glug of gin to the mixture at this point (not too much, you don’t want to overpower the flavours!). Spoon the cream mixture onto the biscuit base and smooth the surface with a flat knife or spatula. Leave to set in the fridge for at least six hours or overnight.

To make the topping, wash, hull and slice about two-thirds of the strawberries (leaving a few fresh ones for extra decoration), then mix gently in a bowl with the gin, sugar and lemon juice. Leave to macerate for 20 minutes. Strain the strawberries and keep the liquid to one side.

Bring the cheesecake to room temperature about 30 mins before serving. Carefully slip the cake onto a serving plate. Spoon the gin-marinaded strawberries onto the top of the cheesecake, then add a few fresh strawberries and drizzle with a little of the remaining ginny strawberry syrup.

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