Gin, Lime and White Chocolate Cheesecake Recipe

There are two things in life that I really quite like, food and alcohol so what could be better than combining the two? The guys over at 31Dover.com recently sent a rather delicious bottle of gin and I thought rather than just doing a quickie review to let you all know just how refreshing a G&T it can make, I'd go the extra mile and get a little creative and that's when I came up with the idea for the gin, lime and white chocolate cheesecake.

Now I'm no master baker so the good news with this recipe is that it is there aren't a lot of ingredients, it is super easy to prepare and it requires no baking whatsoever, the only downside is that you need to wait for it to set bbboooooo. Now considering the alcohol content this isn't a dessert for the kiddies, oh no, this one is just for us adults and guess what it's jolly nice when enjoyed with a refreshing glass of gin and tonic accompanying it....

Ingredients

100g butter, melted, you'll need a tad extra to grease the pan

200g digestive biscuits (you can use rich tea if you prefer)

500g cream cheese (I opted for a supermarket value one) 

25g   icing sugar

50ml gin with an extra tbsp for the topping

1 lime for grated zest and 1tbsp lime juice

100g white chocolate, broken into pieces

300ml double cream

150g lemon and lime marmalade

Preparation

* Grease and line the base and sides of an 8 inch tin, I used a springform one as it is easier to remove when set. 

* Being old fashioned I crushed up the biscuits using a rolling pin but you can blitz the biscuits in a food processor if you're feeling lazy

* Add the melted butter to the and mix until the mixture clumps together. Pour this mix into the tin and press down, chill in the fridge until needed.

* In another bowl, mix together the cream cheese, icing sugar, gin, lime zest and juice until smooth.

* Melt the white chocolate, I did it in a microwave heating for 30 seconds at a time. After allowing to cool slightly I then folded the chocolate into the cream cheese bowl gently until combined.

* In a bowl/jug, whip the cream until it just holds its shape, this requires patience if doing it by hand and not with an electric whisk (think of the calories burnt whilst baking), then gently fold it into the cream cheese bowl until everything is mixed in.

* Spoon the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.

When you are ready to serve the dessert, whisk the lemon and lime marmalade with the gin. Gently remove cheesecake from tin and transfer on to a plate.  Pour over the marmalade mixture over the cheesecake as you wish, I tried to create a stripy pattern, tried being the word. If you wanted to go one step further you could always decorate the cheesecake with those jellied fruits. Then all that's left to do is serve and tuck in. Cheers everyone.