An easy-peasy baked gin cheesecake recipe is what you’ve always been searching for, right? Same! Sadly, there’s none online so we decided to make our own. This is the full-dairy option, we also made a Vegan Cheesecake recipe!

A baked New York Cheesecake is a staple in any cake lovers’ diet. Pair it with raspberry ripple gin and you’re got a new classic!

Boozy Baking With Craft56

We used a 8-inch springform pan for our cheesecake and it yielded about 12-16 portions (depending on your preferred portion size!)

For the tasty, sweetened jelly topping, we used the luxurious Lundin Ripple Gin.

Craft56 Baked Raspberry Ripple Cheesecake

Ingredients – Crust:
150g digestive biscuits
75g melted butter

Ingredients – Filling:
800g cream cheese
250ml double cream
200g sugar
50g cornflour
1 tbsp vanilla extract
Juice of half a lemon

Ingredients – Topping:
200g frozen raspberries
50ml Lundin Raspberry Ripple Gin
50ml water
1 gelatine packet
1 tbsp cornflour

Method

Crust:

1. Preheat your oven to Gas Mark 4 and lightly grease your pan.
2. Place all the cookies in a freezer bag, squeeze out the excess air, seal the bag and crush the biscuits using a rolling pin.
3. Add the crushed biscuits to your melted butter and stir to mix fully.
4. Transfer the biscuit crumb mixture to your pan and press down firmly to give a stable base. When completed, set aside while you make your filling

Filling:
1. In a mixing bowl, beat the cream cheese until smooth and creamy. Slowly add the sugar, cornflour, vanilla and lemon juice. When smooth, add your cream. Make sure to check the sides and the bottom of the bowl to make sure the mixture is consistent!
2. Pour the cheesecake filling over the biscuit crumb as evenly as possible – the pan should be close to full as cheesecake doesn’t rise much!
3. Prepare a water bath. In a baking pan, add approximately 3cm of warm water. Wrap the outside of the springform pan with aluminium foil, ensuring the bottom is covered as well as half of the side of the pan.
4. Place in the preheated oven and allow to bake for 1 hour.
5. Turn off the oven and allow the cheesecake to cool in the oven for another hour.
6. Remove the aluminium foil from the pan and place the pan in the fridge to fully set overnight.

Topping:
1. Make up the gelatine as per packet instruction – usually dissolve in warm water before placing into a saucepan over medium heat.
2. Add the frozen raspberries and mix regularly until partially broken down (jam-like consistency).
3. Add the cornflour and the water to the mixture (this will help with the texture of the final set topping.
4. Once the cornflour has dissolved, add the raspberry gin and mix until combined then remove from the heat.
5. Pour over the top of your cheesecake, allowing the mixture to fall into any gaps or cracks and leave to set for one hour.
6. Pop the cheesecake out the pan and serve with some frozen raspberries and a dash of cream.
7. Enjoy!