LEMON DRIZZLE GIN CHEESECAKE
INGREDIENTS For the base 100g Unsalted butter, melted 400g Hob Nob biscuits For the cheesecake 500g Soft cream cheese 35g Confectioners/Icing sugar 50ml Sipsmith lemon drizzle gin Finely grated zest of 1 lemon and 1 lime 2tbsp Lime juice 100g White chocolate 350ml Double cream For the drizzle 120g Lemon curd 35ml Sipsmith lemon drizzle gin METHOD Lightly grease an 8in round cake tin and line with baking paper. Finely crush the biscuits in a blender or crush with a sturdy rolling pin until they resemble fine breadcrumbs. Mix in the melted butter until the mixture starts to bind together and no dry biscuit remains. Tip the mixture into the cake tin and press firmly into the base ensuring an even distribution and no gaps in the cake tin base are visible. Transfer to a fridge to allow the base to chill. In a large mixing bowl, whisk together the soft cream cheese, icing sugar, lemon and line zest and the Sipsmith lemon drizzle gin until the mixture is well