Recipe: Frozen Blackcurrant & Honey Gin Cheesecake from The Foundry

450g cream cheese
200g icing sugar
4 egg yolks
600ml double cream
150ml blackcurrant & honey gin
800g frozen berries
50g caster sugar
20ml water
600g digestive biscuits
250g butter

Add frozen berries to a pan with the caster sugar and a splash of water. Allow to cook on a low heat for 30 minutes.

Smash the biscuits with rolling pin or use food processor then add in the melted butter and mix.

Whip the double cream to soft peaks then leave to one side.

Whisk together the cream cheese and icing sugar then add the egg yolks and gin. Once mixed together fold in the whipped cream.

Once the berries are done blend and then pass through a sieve to remove the seeds. Allow to cool then add to the rest of the mix.

Line a tin or individual rings with baking

paper then evenly distribute the biscuit mix and make sure it is firmly pressed down. Spoon the cheesecake mixture ontop of the biscuit base and then smooth over with a warm spoon if needed. Place in the freezer overnight. Before eating take out the freezer for 20 minutes then enjoy!

This makes around 18 individual size portions

Jodie Mills

Director

Canterbury Brewers & Distillers