2020-04-01 Good Housekeeping South Africa

Sloe-gin Cheesecake

Fruity and boozy, this simple baked

pudding is a real treat

Hands-on Time 25 minutes, plus cooling

Cooking Time 55 minutes Serves 10

FOR THE BASE

50g butter, melted,

plus extra to grease

200g ginger biscuits

FOR THE FILLING

350g full-cream cream cheese

250g mascarpone

100g icing sugar, sifted

1 tsp vanilla paste

finely grated zest of 1 lemon

3 medium eggs

3 tbsp sloe gin

FOR THE TOPPING

3 plums, stones removed and each

cut into 6 wedges

125g blackcurrant or raspberry jam

3 tbsp sloe gin

1. Preheat oven to 160°C. Lightly
   grease a 20cm round springform tin
   and line base and sides with baking
   paper. Whizz biscuits in a food
   processor until finely crushed. Add
   butter and pulse until combined. Tip
   into prepared tin, level and press firmly
   with the back of a spoon. Chill until
   needed.


2. In a large bowl using a hand-held
   electric whisk, beat cream cheese,
   mascarpone, icing sugar, vanilla and
   lemon zest until smooth. Beat in eggs,
   one at a time, followed by sloe gin.
   Scrape into tin. Bake for 45 minutes
   until just set. Turn off oven and leave
   to cool inside with door ajar.


3. Meanwhile, make the topping. Cook
   plums, jam, sloe gin and 50ml water
   in a pot over medium-high heat for
   5 minutes, until plums are tender and
   sauce has thickened slightly. Cool.


4. When ready to serve, transfer
   cheesecake to a cake stand or plate,
   removing baking paper. Spoon over
   plum mixture and serve in slices.
   EACH SERVING About 1 950kJ,
   12g protein, 29g fat (18g saturated),
   35g carbohydrate (26g total sugars),
   1g fibre.
   GET AHEAD Make cheesecake up to
   a day ahead. Cool and store at room
   temperature (or chill for a firmer set).
   Make topping up to a day ahead.
   Cool, cover and chill. Complete recipe
   to serve.

6 GH SPECIAL RECIPE EDITION 2020

0420_GHE_004_011_trending cheesecake.indd 3 2020/03/10 7:36 AM

Sloe-gin Cheesecake

Fruity and boozy, this simple baked

pudding is a real treat

Hands-on Time 25 minutes, plus cooling

Cooking Time 55 minutes Serves 10

FOR THE BASE

50g butter, melted,

plus extra to grease

200g ginger biscuits

FOR THE FILLING

350g full-cream cream cheese

250g mascarpone

100g icing sugar, sifted

1 tsp vanilla paste

finely grated zest of 1 lemon

3 medium eggs

3 tbsp sloe gin

FOR THE TOPPING

3 plums, stones removed and each

cut into 6 wedges

125g blackcurrant or raspberry jam

3 tbsp sloe gin

1. Preheat oven to 160°C. Lightly
   grease a 20cm round springform tin
   and line base and sides with baking
   paper. Whizz biscuits in a food
   processor until finely crushed. Add
   butter and pulse until combined. Tip
   into prepared tin, level and press firmly
   with the back of a spoon. Chill until
   needed.


2. In a large bowl using a hand-held
   electric whisk, beat cream cheese,
   mascarpone, icing sugar, vanilla and
   lemon zest until smooth. Beat in eggs,
   one at a time, followed by sloe gin.
   Scrape into tin. Bake for 45 minutes
   until just set. Turn off oven and leave
   to cool inside with door ajar.


3. Meanwhile, make the topping. Cook
   plums, jam, sloe gin and 50ml water
   in a pot over medium-high heat for
   5 minutes, until plums are tender and
   sauce has thickened slightly. Cool.


4. When ready to serve, transfer
   cheesecake to a cake stand or plate,
   removing baking paper. Spoon over
   plum mixture and serve in slices.
   EACH SERVING About 1 950kJ,
   12g protein, 29g fat (18g saturated),
   35g carbohydrate (26g total sugars),
   1g fibre.
   GET AHEAD Make cheesecake up to
   a day ahead. Cool and store at room
   temperature (or chill for a firmer set).
   Make topping up to a day ahead.
   Cool, cover and chill. Complete recipe
   to serve.

6 GH SPECIAL RECIPE EDITION 2020