Waterhead's Pastry Chef, Ben, has very kindly agreed to share his G & T Cheesecake recipe with us. Try this at home for a special occasion.
G & T Cheesecake
1kg mascarpone cheese
150ml gin stock
3-4 25ml shots of Hendricks gin
4 gelatine leaves
200g caster sugar
350ml semi-whipped cream
10ml Cream for dissolving gelatine
250 g digestive biscuits
250g butter melted
Blend digestives with melted butter and add a little sugar if using salted butter.
Press the biscuit mix into a greased mould, or individual moulds. Chill in fridge for at least two hours before assembling.
Cheese cake mix:
Cover gelatine in cold water
Add mascarpone cheese to mixing bowl and beat until the cheese is soft.
Add the gin stock and whisk until it is completely mixed in.
Semi-whip 350ml of cream and boil the 10ml of cream. After boiling, mix in gelatine (make sure it is fully dissolved into cream).
Add the remaining ingredients to the cheese mix and whisk until everything is incorporated.
Top the base with the cheesecake mix and smooth out the top. Chill in fridge for at least two hours before serving.