I didn’t want this to be too sweet, so I used just a half of a cup of powdered sugar and then added some white chocolate. I thought it was just right.
The best part was the gin infused lemon curd that we spooned on the top of each slice. If you didn’t know it had gin in it, I don’t think you would be able to guess, but the flavor with the lemon was perfect. Can’t wait to try it next time I make Bumblerry Crisp with Lemon Curd. So even if you don’t make gin infused cheesecake, add a little to your lemon curd next time and you won’t be disappointed.
Emulsion American Gin from The Fainting Goat Spirits blends perfectly with the lemon and lime in this no-bake cheesecake.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 16
- ½ cup butter, melted
- 1 8.8 ounce package Biscoff cookies, crushed
- 16 ounces cream cheese, softened
- ½ cup powdered ginger
- ¼ cup Emulsion American Gin
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon vanilla
- 4 ounces white chocolate , chopped
- 1 ¼ cups heavy cream
- LEMON CURD
- ¾ cups lemon juice, about 4 lemons
- 4 teaspoons lemon zest
- 8 egg yolks
- ¼ teaspoon salt
- 1 ¼ cups sugar
- 8 tablespoons butter, cold and cut into 1 inch pieces
- Emulsion American Gin, 2 tablespoons per 1/2 cup
1.Butter the sides and bottom of a springform pan.
Add the package of Biscoff cookies to a food processor and pulse until finely crushed. Add melted butter and process until it comes together. Place in bottom of springform pan.
3.In the bowl of an electric mixer, combine cream cheese, sugar, gin, lime zest and juice, and vanilla and beat until smooth.
4.Place white chocolate in a microwave safe bowl and microwave at 50% power for about 11/2 minutes stirring every 30 seconds until just melted. Let cook slightly for about 2 minutes and fold into the cream cheese mixture.
5.In a separate bowl, whip cream until slightly firm and holds it shape and gently fold into the cream cheese mixture. Pour it on top of the Biscoff layer and even out with an offset spatula.
In a saucepan over low heat, warm the juice, zest and salt. In a large bowl, whisk egg yolks and sugar until pale and smooth, about 2 minutes. Very slowly whisk in the warm lemon juice until incorporated and pour it back into the saucepan.
8.Over medium heat, whisk continuously until you see the first bubble of a boil and then continue to whisk vigorously for 30 seconds. Remove from heat and whisk in the butter pieces. Strain in a sieve and cover with plastic wrap that touches the surface of the curd. Refrigerate for at least an hour.
9.Once the lemon curd has cooled, add gin to taste. I used 2 tablespoons per half cup of lemon curd. Drizzle some on top and then spoon generously over each slice of cheesecake.
You will have more lemon curd than you need. Try serving over a cobbler or crisp.