When the lovely Sara from Domestic Sluttery dropped me a note about their Just Desserts club for this month, I couldn’t help but get excited at the prospect of sharing a new recipe for the occasion…… Especially as this month’s theme is cheesecake. It’s an oft-indulged dessert in our house, as the boyf has somewhat of an obsession with it. So it seemed apt that I join in the fun, and I got to thinking about what I would make.
For Adam, a cheesecake really has to be baked, so that part was decided pretty fast. But what flavour….? Well, loving to keep things seasonal as I do, and having been spending lots of time foraging for sloe berries recently to make this year’s batch of sloe gin, I got to thinking ‘I wonder how a sloe gin cheesecake might work?!’
I had a root around online to see if I could find any recipes, and although there were one or two recipes for non-baked cheese cakes made with sloe gin, there were none at all for the baked kind. So it seemed I needed to fill a gap in the internet pretty fast….and so have been beavering away to make one to share!
I’m pretty pleased with the results too….the flavour is subtle but suitably fruity, whilst the texture is pretty dreamy actually. And it has the Cheesecake King’s approval too (that’s Adam)! It’s super easy (as with all my recipes) and takes only about half an hour’s prep. You’ll need sloe gin (obviously) so if you didn’t happen to make any last year (we are only just today making this year’s batch so I used last year’s), you can easily buy it at the supermarket.
What you’ll need:
- A 20cm spring form / loose base cake tin, the base lined with baking parchment
- 100g Digestive Biscuits (about 7)
- 125g Malted Milk Biscuits (about 14)
- 125g melted butter (salted)
- 250g mascapone
- 600g soft cheese (I used reduced fat to feel virtuous)
- 2 medium sized, free range eggs
- 2 medium sized, free range egg yolks (use the whites for Whiskey Sours later)
- 150g caster sugar
- 120g plain flour
- 200ml sloe gin
- 3 table spoons of bramble jelly / blackcurrant jam
- A further ‘double’ measure (50ml) of sloe gin
How to make it:
- Pre-heat your oven to 180 degrees
- Put all the biscuits into a metal bowl and smash up into crumbs with a rolling pin (or blitz in the food processor….I just love feeling all powerful and letting off steam with the rolling pin)
- Pour the melted butter over the crumbs and mix together
- Tip the crumby mix into your lined tin and press down into the base to make a nice solid biscuit layer
- Chill in the fridge for about 20 minutes, whilst you get on with the filling
- Chuck the cheeses, eggs, sugar and flour into a bowl and whisk smooth (I used a stand mixer for speediness)
- Now slowly pour in the sloe gin, a bit at a time, and thoroughly blend with the rest of the mixture
- Once it’s all dreamy and smooth (I warn you, you’ll want to scoff it at this point), pour the mixture onto your biscuit base in the tin
- Place in the centre of the oven and bake for around 50 minutes to an hour
- Meanwhile, clean up, sip a glass of sloe gin, and pop the jelly into a small saucepan
- On a low heat, slowly stir the jelly with a whisk, then add the measure of gin
- Keep it moving until it’s nice and smooth
- Remove the cheesecake from the oven once it’s cooked through, and wobbles evenly across the top
- Let it and the jelly mixture cool before pushing the base up and out of the tin, placing it on a plate, then pouring the jelly mix over the top to serve (don’t be impatient like I was and whip it out too soon so it cracks!)
I won’t judge you for having it with a little cream or ice cream, but I personally like a slice on its own. So virtuous.
Stand by for a ‘how to’ post later, in which I’ll share my sloe gin recipe and method!