Stop everything! We have the ULTIMATE gin treat that you need to try…
Not only does this cheesecake look amazing but it also includes colour changing gin and one thing’s for sure, we won’t be sharing a slice!
Colour Changing Gin Cheesecake
With a buttery shortbread base and a little colour-changing gin in the filling, plus Scottish raspberries on top, M&S have created a special pudding to celebrate Scottish Food Fortnight (31 August to 15th September).
- 100g unsalted butter, melted
- 250g M&S shortbread biscuits
- A squeeze of Scottish honey
- 600ml cream cheese
- 100g icing sugar
- Zest of ½ lemon
- 50ml lavender colour-changing gin
- 280ml double cream
- A jar of blackcurrant jam
- Raspberries and flowers, to decorate
Blitz in a food processor or bash the biscuits so they form a fine crumb, then stir through the butter and honey. Press into a lined 23cm loose-bottomed cake tin. Leave in the fridge for 30 minutes to firm up.
To make the filling, mix the cream cheese with the icing sugar and lemon zest with an electric whisk until smooth. Tip in the gin and double cream, continue whisking until smooth. Spoon a 1 cm thick layer over the base.
Add 1 heaped teaspoon of jam to the rest of the mixture, then spoon this onto the cheesecake. Keep going this way, adding more jam each time, so it becomes darker as you build up the layers.
Leave in the fridge for around 3 to 4 hours to set. Decorate with raspberries and flowers before serving.