If you enjoy having a G&T you will looooove this cheesecake! It is refreshing and filled with all the deliciousness of citrus. Be sure to use a cake tin that is AT LEAST 8cm deep, as the G&T layer should be generous in order to counter the richness of the cheesecake. This is going to be your new favourite all-in-one snack! Cheers!
For the cheesecake:
250g Tennis biscuits, or if you don’t like the coconut you may use digestive biscuits
80g butter, melted
500g cream cheese
100g caster sugar
grated zest of 1 lemon
juice of 1 lemon
grated zest of one grapefruit
juice of one grapefruit. (If you dislike grapefruit you may replace the zest and juice with lemon)
Blitz the biscuits to crumbs in a food processor. Alternatively, put them into a plastic bag and smash them with a rolling pin.
Add the biscuits and melted butter to a small bowl and mix thoroughly.
Tip the mixture into a 22cm sprayed, loose bottomed cake tin that is at least 8cm deep.
Use the back of a spoon to press the biscuit mixture onto the base of the cake tin.
Put the base into the fridge to firm up.
Add the cream cheese, mascarpone, caster sugar, zest and juice into the mixing bowl of a stand mixer fitted with the paddle attachment. Beat until smooth.
Spoon the mixture into the biscuit base, making sure you have a smooth and level surface.
Cover the cake tin with plastic wrap and put back into the fridge.
Leave to firm up for at least 3 hours.
For the G&T layer:
30ml powdered gelatine
juice of 2 lemons
juice of 1 grapefruit (or 2 lemons)
100g caster sugar
300ml bitter lemon or tonic water
a few sprigs of thyme
Pour 90ml cold water into a small bowl and sprinkle the gelatine on top. Put aside for 5 minutes.
Pour the lemon and grapefruit juice into a small saucepan and add the zest and the caster sugar.
Gently heat the mixture, stirring to dissolve all of the sugar.
Melt the gelatine in the microwave oven for 10 second intervals at a time. Take care not to burn it!
Add the melted gelatine to the juice mixture and give it a really good whisk to ensure the gelatine is evenly dispersed throughout the mixture.
Strip the leaves off the thyme sprig and add them to the mixture.
Add the bitter lemon or tonic water and the gin and stir to mix.
Pour the mixture over the cheesecake and chill to set overnight.