Gin, raspberry and ginger cheesecakes

These mini cheesecakes are the perfect bitesize dessert. Made with a ginger nut biscuit base and a fruity filling of raspberries, soft cheese and Eden Mill Amarone Red Wine Cask Aged Gin, they are an indulgent treat for gin lovers looking for something different.

Preparation time: 45 minutes

Makes: 8



225g ginger nut biscuits

75g unsalted butter, melted


150g raspberries

75g caster sugar, plus 2 tbsp

100g full fat soft cheese

50ml Eden Mill Amarone Red Wine Cask Aged Gin

100ml double cream


16 raspberries


Grease 8 holes in a muffin tin and line with a strip of baking parchment. A silicone muffin tray makes it easier to remove from the moulds.

Place the biscuits in a large sandwich bag and use a rolling pin to bash them until they form rough crumbs. Tip into a bowl and mix in the melted butter until all of the crumbs are coated.

Divide equally between the 8 holes of the muffin tin and push firmly into the base and sides with the back of a spoon. Chill in the fridge for 30 minutes until firm.

To make the filling, place the raspberries in a small pan and sprinkle over the 2 tablespoons of sugar. Heat gently for a few of minutes until softened and the syrup is starting to thicken.

Remove from the heat and allow to cool completely then press through a sieve. Discard the seeds and set the rest aside.

Put the soft cheese in a large bowl and beat with the remaining sugar, gin and half of the raspberry mix. Whisk the cream until thickened, then carefully fold this into the soft cheese mixture.

Spoon the mixture into each of the bases. Chill in the fridge for 2-3 hours.

When you are ready to serve, drizzle with the raspberry sauce and top with a couple of raspberries.

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