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- 100 g (3 1/2oz) unsalted butter, melted, plus extra to grease
- 200 g (7oz) gingernut biscuits
- 280 g cream cheese, at room temperature
- 300 ml (10 fl oz (1/2 pint)) double cream
- 250 g (9oz) mascarpone
- 50 g (2oz) icing sugar
- 1 tsp. vanilla bean paste
- Zest of 1 lemon
- 5 Tbsp. sloe gin
FOR THE TOPPING
- 125 g (4oz) seedless blackcurrant jam
- 2 Tbsp. sloe gin
- 1 Tbsp. unflavoured gin
- Step 1
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin (see GH Tip) with baking parchment.
- Step 2
Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.
- Step 3
In a large bowl, beat together the cream cheese, mascarpone, cream, icing sugar, vanilla and lemon zest with an electric hand whisk until smooth and just stiff. Stir through the sloe gin and spoon over the chilled base and level with the back of the spoon. Smooth over the top to level. Cover and chill in the fridge for at least 6hr or overnight.
- Step 4
To make the drizzle; mix the blackcurrant jam with gins and set aside until needed.
- Step 5
To serve, remove from the tin, making sure to remove the baking paper and spoon the drizzle over the cheesecake and sprinkle with zest.
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Before you start, clip the base of your springform tin in the wrong way around, so the raised lip is at the bottom of the tin (that way, you won't have to lift the cheesecake out over the lip when you come to serve it)
Per Serving:
- Calories: 509
- Fibre: 1 g
- Total carbs: 33 g
- Sugars: 26 g
- Total fat: 38 g
- Saturated fat: 24 g
- Protein: 4 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
