Raspberry Gin Cheesecake

So it turns out that Gin Jam is a thing and it's pretty bloomin' delicious. I recently received a jar in the Pinkster Gin and Goodies Hamper. The jam is an entirely natural by-product made with fresh raspberries left over from the Pinkster gin production, pretty clever huh? When first sampling this boozy jam it became clear that it belonged on top of a cheesecake. So without further ado, check out the recipe below. I've already made this cheesecake three times in the past two weeks so it's safe to say it's been a hit!

Ingredients:

185g Crumbled Digestive Biscuits
110g Soft Unsalted Butter
300g Cream Cheese
60g Icing Sugar
1 tsp Vanilla Extract
1/2 tsp Lemon Juice
300ml Double Cream
Pinkster Gin Jam
Fresh Raspberries

Method:

1. Blitz the biscuits in a food processor until they turn to crumbs.

2. Then melt the butter in a microwave and add to make the mixture clump.

3. Press the mixture into a 20cm (8 inch) springform tin, press a little up the sides to form a slight ridge.

4. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth. 

5. Whip the double cream, and then fold into the cream cheese mixture. 

6. Spoon the cheesecake filling on top of the biscuit base and smooth. Chill in the fridge for 3 hours or overnight. 

7. When ready to serve, remove from the tin and spread the gin jam over the top. 

8. Decorate with fresh raspberries.

If you're feeling extra fancy you could create a marbled effect on top with the jam or try mixing some of the fresh raspberries through the cream cheese mixture. Also, don't feel like you have to stop at raspberries, I think this recipe would work just as well with strawberries or cherries. The possibilities are endless!