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Gin and Tonic Cheesecake


Pick n Pay - Apr 10th, 13:30

Have your G&T and eat it, too!


2 packets Tennis biscuits, (200geach), finely crushed
180 grams PnP butter, melted
160 ml water
25 grams powdered gelatine
4 tubs medium-fat cream cheese,(230g each)
2 cans PnP condensed milk, (385g each)
180 ml PnP lemon juice

1 packet lemon jelly, (80g)
225 ml tonic
30 ml Tanqueray™ Gin

For serving
1 lemon, thinly sliced
1 handful PnP mint


Combine biscuits and butter and press into the base and up the sides of a 23cm loose-bottomed cake tin. Refrigerate.
Pour water over gelatine and stand for 5 minutes.
Whip cream cheese until smooth then gradually beat in condensed milk until combined.
Heat lemon juice in a saucepot.
Stir in gelatine until completely melted. Cool slightly.
Stir into cream cheese mixture and spoon over biscuit base.
Refrigerate for 1½-2 hours until firm.
Prepare jelly as per packet instructions, replacing cold water with tonic. Add Tanqueray™ Gin.
Pour jelly mixture over set cheesecake.
Refrigerate for another 2-3 hours or overnight until set.
Serve garnished with lemon slices and mint.
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