By Kelly Gibney

Seedlip Grove 42 and tonic make surprising and utterly delicious additions to this rich no-bake cheesecake with a grown up flavour. Ginger biscuits create a wonderful crunchy base.

Ingredients:

• 250g Gingernut biscuits
• 150g butter, melted
• 180ml East Imperial tonic water
• 3/4 cup caster sugar
• 75ml Seedlip Grove 42
• 3 teaspoons powdered gelatin
• 500g cream cheese, brought to room temperature
• 300ml fresh cream
• To serve: Peel and Tonic dried citrus slices, Cook & Nelson Buds and Blossoms

Method:

1. Break the biscuits in half, place in a food processor and blitz until a fine crumb. Add the melted butter and process to combine.
2. Spoon into a lined spring form cake tin and press down evenly and firmly. Tidy up the base by running the side of a spoon around the edge of the tin. Place in the fridge to firm up.
3. Place the tonic water and sugar in a small saucepan. Simmer for 12 minutes until reduced and thickened.
4. Stir the gelatin into the Seedlip Grove 42 and then add this to the warm tonic and sugar syrup. Mix really well. Place back on a low heat if necessary to dissolve the gelatin completely.
5. Place the cream cheese in a stand mixer and whip until smooth. Add the tonic and Seedlip syrup and the fresh cream. Use the balloon whisk attachment to whisk until smooth and thickened.
6. Pour over the base and use a spatula to smooth out.
7. Place in the fridge for at least 6 hours to set.
8. Remove from the fridge 30 minutes before serving.
9. Garnish with Peel & Tonic dried citrus slices and / or Cook & Nelson dried flowers.

We'd love to see your Seedlip creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.