Finest gin cheesecake

Gin tonic has been a total summer hit for several seasons, and when combined with cheesecake, we get a dessert that no one can resist. While we are still enjoying the last rays of summer, we should try this ingenious treat.

In delight!

INGREDIENTS:

200 grams of ground biscuits (you can chop Digestive or Petit biscuits)

2 tablespoons brown sugar

100 grams of butter

500 grams of cream cheese

25 grams of powdered sugar (optionally reduce or add two tablespoons of brown sugar)

50 ml gin

1 teaspoon squeezed lime juice ( or lemon)

peel of one lime (or lemon)

100 grams of white chocolate

250 ml whipping cream

125 g blueberries

PREPARATION:

Chop the biscuits with a mixer or rolling pin until you get a powder. Mix the chopped biscuits with the melted butter. Place baking paper on a 20 cm diameter cake tin and spread brown sugar on it (it will give the biscuits a caramelized texture).

Press in the biscuit and butter mixture and bake for four minutes at 200 degrees until golden brown. If you are going to make the cake in cups, toast the biscuits placed on baking paper in any baking tray.

In a large bowl, mix the cream cheese, sugar, gin, squeezed lime juice and its grated zest until you get a smooth mixture. Melt the white chocolate in a steamer and let it cool a bit (about two minutes), then mix it with the cheese mixture.

In a separate bowl, beat the whipping cream and gently stir it into the cheese and white chocolate mixture. Pour the mixture over the biscuit base and finally lightly press the blueberries into the cream and place in the fridge for at least six hours. It would be ideal to leave it in the fridge overnight.

Serve the prepared treat with your favorite gin and tonic cocktail.