The Botanist Cheesecake

Name: The Botanist Cheesecake
Yield: Serves 10
Cuisine: British
Ingredients: 200 g cream cheese; ½ X 397 g tin of condensed milk; 225 g digestives or ginger nuts, crushed; 100 g butter, melted; 500 ml double cream, lightly whipped; 100 ml Botanist gin plus extra for topping; 2-3 tbsp lemon curd, for topping; 225 g digestives or ginger nuts, crushed

Preparation info

Serves
10

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This wonderful cheesecake is made by Islay cook Kelsey Leslie using The Botanist gin. I like to serve it with raspberries or strawberries.

Ingredients

½ X 397 g tin of condensed milk
200 g cream cheese
500

Europe
United Kingdom
Scotland
Cake
Vegetarian
Gluten-free

Method

For the base, combine the biscuits and butter and press into a buttered 23cm deep baking tin (with removable base). Chill.

For the filling, fold the condensed milk and cream cheese into the whipped cream, then gradually add the gin and combine, using a light whisking action. Once this mixture is smooth, spoon over the base and chill. To serve, melt the lemon curd with a splash of gin un