Here at Craft Gin Club HQ, we will be forever grateful to The Gin Baker for this absolutely mouthwatering chocolate-orange take on a traditional gin and tonic cheesecake. With a thick chocolatey biscuit base slathered with orange-infused cream and a layer of orange gin jelly, this adult-friendly cheesecake is a dinner party showstopper! Don’t worry, though, it’s much easier to bake than it looks!
Chocolate Orange Gin & Tonic Cheesecake
You will need to prepare this delicious dessert recipe the day before you want to serve it as you don’t want to risk having a runny jelly. Which just gives you more time to sit back and relax with a gin and tonic with your friends!
400g Digestive Biscuits
180g of Butter
50g Cocoa Powder
400ml Double Cream
50ml Orange Juice
Zest of 2 Oranges
5 sheets of Leaf Gelatine
100ml of your favourite craft gin (preferably a citrus-led one)
100ml Tonic Water
200ml Orange Juice
Preheat the oven to 180C. Using a rolling pin and a plastic sandwich bag, crush the digestive biscuits into a fine crumb. Add to a bowl and combine with the sieved cocoa powder. Melt the butter in a small saucepan and add to the biscuit mix. Combine with a wooden spoon until the mixture begins to clump.
Lightly oil the base and sides of a 23cm spring form tin. Spoon the biscuit base into the tin. Using your fingers, press the biscuit mixture into the base and the sides of the tin until well covered. The sides don’t have to be particularly neat but ensure you have an even base about 5mm thick. Place in a preheated oven for 10 minutes, then remove and place in the fridge to cool.
Add the mascarpone to a bowl and whisk to loosen. Add your double cream, orange juice and orange zest . Whisk until you have stiff peaks. Spoon the mixture into your biscuit case, about 3/4 of the way up. Use a spatula to level out the cheesecake mixture.
To make the jelly, add the leaf gelatine to a bowl of cold water and set aside. In the meantime, combine the gin, orange juice and tonic in a bowl. Add 100ml of the gin mix to a saucepan and bring to the boil until steaming. Using your fingers, strain the water from the leaf gelatine and add to the saucepan, stirring until the leaf gelatine have completely dissolved. Sieve back into the remaining gin mixture and leave to cool completely.
Once cooled, slowly spoon the liquid over the cheesecake and then place in the fridge for about 6 hours or overnight to set. Serve with a large G&T with a slice of orange.