Recipe Pink gin cheesecake slice : Easy, Special and Delicious

Recipe Pink gin cheesecake slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Pink gin cheesecake slice. This Recipe Pink gin cheesecake slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pink gin cheesecake slice was necessary 6h 35m, cook 15 and serving 15. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Pink gin cheesecake slice

With a biscuit base, creamy cheesecake middle and pink gin jelly topping, this amazing dessert is as delicious as it looks.

16 Ingredients

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  125g Arnott’s Granita biscuits
  
  
  


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  60g butter, melted, cooled
  
  
  


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  Fresh raspberries, to serve
  
  
  



• Filling



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  2 tsp gelatine powder
  
  
  


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  375g cream cheese, chopped, at room temperature
  
  
  


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  100g (1/2 cup) caster sugar
  
  
  


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  1 tsp vanilla essence
  
  
  


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  200ml thickened cream
  
  
  


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  6 drops pink food colouring
  
  
  



• Jelly topping



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  125ml (1/2 cup) cold water
  
  
  


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  3 1/2 tsp gelatine powder
  
  
  


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  125ml (1/2 cup) tonic water
  
  
  


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  100g (1/2 cup) caster sugar
  
  
  


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  125ml (1/2 cup) ruby grapefruit juice
  
  
  


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  125ml (1/2 cup) pink gin
  
  
  


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  Pink food colouring, to tint
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the 2 long sides. Break the biscuits into a food processor and process until resembles fine crumbs. Add the butter and process until combined. Press evenly over the base of the prepared pan. Place in the fridge for 30 minutes or until firm.
  
  
  


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  Step 2
  
  
  
  
  To make the filling, place 2 tablespoons water in a small heatproof bowl. Sprinkle with the gelatine and stir to combine. Microwave for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. Set aside to cool to room temperature. Use electric beaters to beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the cream and 1 drop of food colouring. Beat until combined then beat in the cooled gelatine mixture. Spread over the biscuit base, smoothing the surface. Place in the fridge for 3 hours or until set.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, to make the jelly topping, place the cold water in a small saucepan. Sprinkle with the gelatine and set aside until softened. Place over medium heat until just hot, stirring to dissolve the gelatine. Add the tonic water and sugar. Stir until the sugar dissolves (don’t let the mixture boil). Remove from heat and stir in the grapefruit juice and gin. Strain into a jug and set aside, stirring occasionally, for 1 hour or until cooled to room temperature.
  
  
  


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  Step 4
  
  
  
  
  Keeping the slice in the fridge, gently pour the jelly mixture over the top. Leave in the fridge for a further 2 hours or until set.
  
  
  


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  Step 5
  
  
  
  
  Run a knife along the short edges of the pan and carefully use the baking paper to transfer the slice to a board. Cut into 15 squares. Top with raspberries to serve.
  
  
  

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