Boozy Baking!

December 30, 2016

Afternoon everyone... okay so I don't think this really counts as baking if you want to be accurate.

 

 

For years I have been making a version of cheesecake for my family which started as an experiment one boring weekend afternoon and now gets wheeled out for every 'occasion'.

 

This year I thought I would add a twist to the traditional recipe, but worrying whether or not it would be a hit I decided to make two.

 

Luckily it was, it went down a treat! So I thought I would share the recipe with you.. trust me it's a good 'un!

 

Firstly, you need to source the key ingredient: Pinkster Gin's Boozy Berries. (300ml)

These aren't readily available in supermarkets so it is best to check their website for stockist information. Click here.

 

For the base of the cheesecake you will need:            For the filling:

  • 1/2 Packet of milk chocolate digestive biscuits     - 150ml of Boozy Berries

  • 50g softened, unsalted butter                                 - 397g can of sweetened condensed milk

                                                                                             - 300ml double cream

 

Base Method:

 

Place the digestive biscuits into a re-sealable sandwhich bag, make sure your holding the top of the bag to prevent any escapees! Take a rolling pin, and crush the biscuits until they are crumbs.

 

Heat the 50g of unsalted butter in a saucepan, until melted. Add the contents of the bag into the saucepan and stir over a low heat until chocolate has melted and all has binded together.

 

Leave the biscuit base too chill.

 

Filling Method:

 

Literally this is the easiest recipe ever. All you do now, is add the ingredients to a large mixing bowl and mix together. I tend to add the double cream first, followed by the condensed milk and then the Boozy Berries.

 

 

Next, using an electric whisk, whisk the ingredients together until they are thick and creamy.

 

All together now!

 

Lightly grease your Springform tin with butter, to prevent the base sticking. I always cover the base and the sides of the tin to be extra sure.

 

Now that the biscuit base has had time to chill, transfer into the tin levelling the base out with a spatula, smoothing all over.

 

Pour the filling into the tin ontop of the biscuit base, then place in fridge until set.

 

 

 

 

 

This normally takes 1-2 hours, but I always find it is best to leave over night for best results.

 

This is the perfect time to add decoration, for example; a few more Boozy Berries ontop of the cake, or some freshly chopped strawberries.

 

Happy baking!!

 

If you do have a go, please let me know, I would love to see how it goes and what you come up with!!

 

Lots of love, Hollie-Ella Xx

 

 

 

 

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