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.
- 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
- Break the biscuits in half, place in a food processor and blitz until a fine crumb. Add the melted butter and process to combine.
- 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.
- Place the tonic water and sugar in a small saucepan. Simmer for 12 minutes until reduced and thickened.
- 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.
- 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.
- Pour over the base and use a spatula to smooth out.
- Place in the fridge for at least 6 hours to set.
- Remove from the fridge 30 minutes before serving.
- Garnish with Peel & Tonic dried citrus slices and / or Cook & Nelson dried flowers.