No-Bake Pink Gin Raspberry Swirl Cheesecake
Indulge yourself with this delicious no-bake pink gin raspberry swirl cheesecake.
Equipment
- 20cm or 8inch Round Springform Cake Tin
- Stand Mixer or Hand Mixer
- Food Processor (optional)
Ingredients
Raspberry Sauce Ingredients
- 500 g Frozen Raspberries or Fresh
- 3 tbsp Caster Sugar or Granulated Sugar
- 1 tbsp Water
- 2 tsp Lemon Juice
Biscuit Base Ingredients
- 250 g Marie Biscuits see Note 1 for other alternatives
- 160 g Unsalted Butter
Cheesecake Filling Ingredients
- 2 tbsp Boiling Water
- 2 tsp Powdered Gelatine
- 375 g Cream Cheese softened
- ½ cup Caster Sugar or Granulated Sugar
- 200 ml Thickened Cream or Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 5 tbsp Pink Gin
- 4 drops Pink Food Colouring
Instructions
Raspberry Sauce Method
- Place saucepan over medium heat, add raspberries, sugar, water and lemon juice. Cook for around 10 minutes or until the raspberries have broken down.
- Stain into a boil to remove the seeds.
- Put aside to cool to room temperature, and then cover with glad wrap and chill.
Biscuit Base Method
- Place the biscuits in a food processor and crush them until they resemble bread crumbs.
- Melt butter, add to the crushed biscuits and mix until well incorporated.
- Pour the biscuit mixture into a lined cake tin and press onto the base and around the sides. (Refer to Note 2 for other options).
- Chill for 1 hour or until firm.
Cheesecake Filling Method
- Place boiling water into a bowl, sprinkle with the gelatine and stir with a fork until the gelatine has dissolved. Set aside to cool slightly.
- In a large mixing bowl, add the cream cheese, sugar and vanilla extract. Beat on a medium-high speed until smooth.
- While on low speed, add the cream, then the gelatine, then the pink gin. Mix well using the medium-high setting.(refer to Note 3 for adding gin to taste)
- Add the pink food colouring a few drops at a time until you reach the desired colour.
Creating The Raspberry Swirl
- Remove the chill biscuit base and raspberry sauce from the refigerator.
- Add half the cheesecake mixture to the cake tin, then drizzle some raspberry sauce in various places over the top.Gently add the rest of the cheesecake mixture over the top and then smooth the mixture out. Dizzle some more raspberry sauce over the top.
- Using a skewer or knife, swirl the sauce through the cheesecake mixture.
- Place the pink gin cheesecake into the fridge to chill for 5 hours or overnight.
Notes
Note 1: Alternative biscuits to use
- Milk Arrowroot
- Teddy Bear
- Graham Crackers
- Plain Digestive Biscuits
- Oreos (if you want to add a chocolate biscuit base instead)
