Summer is a time for experimenting. It’s when most people begin looking up new cocktail recipes, refreshing meals and innovative desserts to show off during those evening parties. So we zeroed in on the one person who could develop a recipe that would mix the best of both the cocktail and dessert worlds. Becky Thomas, the genius behind Becky’s Biscuit Bases, has mixed lime cheesecake and Brockmans jellies to create the dessert of the summer: Brockmans Cheesecake Cocktails. You read that correctly.
Becky is the queen of cheesecakes, a passion that has grown since she was 16 years old when she had her first mouthful. Her time at university left her with serious withdrawal before graduating, starting a full time job and bringing her ideas to life in the kitchen. She’s created a hokey pokey (honeycomb) cheesecake, one flavoured with crème brulee, another sandwiched between American-style pancakes and classic profiteroles stuffed with cheesecake. Her creativity shines through every variety of cheesecake made, not only in terms of flavour, but in her design and ability to create hybrid desserts.
Our Brockmans Cheesecake Cocktail gives most emphasis on the gin itself as the jellies are a delicious version of our G&T. She’s taken our Perfect Serve (Brockmans & tonic garnished with pink grapefruit & blueberries) and recreated a sweet base for the cheesecake that is served atop. All poured into a glass, it makes for the perfect wow-factor at any party, and a great excuse to indulge in more Brockmans all night long…
Brockmans Cheesecake Cocktails
By Becky Thomas
Makes 2-3
Ingredients
For jelly:
- 300ml of pink grapefruit tonic water
- 50ml of Brockmans Gin
- 1 tbsp of caster sugar
- 4 gelatine leaves, soaked in cold water for 5-10mins
- 14 blueberries
For biscuit crumb:
- 2 digestive biscuits, crushed
- 50 grams of white chocolate, melted
For cheesecake:
- 200 grams of soft cheese
- 50 grams of icing sugar
- 1 lime, juiced
- ½ tsp of vanilla
- 200 grams of double cream, chilled
For decoration:
- 2 slices of pink grapefruit
- 6 blueberries
- 2 raspberries
- Lime peel
Method
- Pour the caster sugar and 150ml of grapefruit tonic water into a medium sized sauce pan. Over a gentle heat, dissolve the softened gelatine leaves into the liquid. Once dissolved, pour into a large measuring jug, add Brockmans gin and the rest of the grapefruit tonic water. Then stir until well mixed.
- Evenly distribute the jelly mix between two martini glasses, making sure you leave about an inch between the jelly and rim of the glass. Set aside in the fridge for 30 minutes, remove from the fridge and add 7 blueberries into each glass. Pop the glasses back in the fridge until the jelly is set.
- Once the gin jellies are set, pour the melted white chocolate into a mixing bowl, and crush two digestives in a separate mixing bowl. Then dip the rim of each martini glass into the white chocolate first, then into the crushed biscuits. Pop the glasses back in the fridge whilst you make the cheesecake topping.
- Add the soft cheese, juice of 1 lime, icing sugar and vanilla into a mixer. Using a whisk attachment, mix thoroughly until combined, add the double cream into the mixture and whip until thick. Plop the lime cheesecake mix into a mixing bag, and pipe on top of the gin jellies, use a spatula to smooth the top.
- Add a slice of grapefruit to each glass secured in place with a tooth pick, skewer a blueberry on top. Place a couple of berries on the top of each cheesecake. Thinly cut strips of lime peel and twist in to a spiral, then place them on top. Enjoy straight away or leave in the fridge until you’re ready to eat!
