Blueberry and Sloe Gin Cheesecake
Fruity, creamy and decadent.
This delicious cheesecake has been as welcome on a bright summer’s day as it has been on a chilly autumn evening. The note of lemon and tang of blueberries offer a taste of summer, and the addition of Sloe Gin provides an exciting nod to Christmas.
The fruit topping is the shining star, and the recipe can easily be adapted to use any berries you have to hand. Blackberries are another tasty choice we can vouch for. We tend to use frozen fruit as we always have several bags in our freezer, but do use fresh if you have them. Tinned fruit can also work well, making sure to drain the liquid first.
Also, feel free to experiment with the biscuits used in the cheesecake base. Here we have suggested digestives, but ginger biscuits give a tasty hint of spice, and we’ve also made versions with Oreos and Bourbons.
This recipe makes approx 8 to 10 portions.
- 150g digestive biscuits
- 75g melted butter
- 3 tbsp Sloe Gin
- 200g cream cheese
- 225g double cream
- 200g mascarpone
- 50g icing sugar
- 1 tsp vanilla essence
- zest of half a lemon
- 3 tbsp Sloe Gin
- 400g bag of frozen blueberries (or fresh if available)
- Blitz the biscuits in a food processor or crush with a rolling pin to a powder consistency. Mix with the melted butter
- Grease an 8in springform tin with the melted butter. Press the mixture into the tin and place in the fridge.
- Beat together the cream cheese, cream, mascarpone, icing sugar, lemon zest and vanilla with a whisk until you have a smooth, thick and stiff consistency. Stir through the Sloe Gin.
- Spoon the mixture over the biscuit base and chill overnight until set.
- Place the blueberries in a pan with 2 tbsp of Sloe Gin, bring to the boil and simmer for 15mins until the liquid is absorbed. Leave to cool before using to top the cheesecake.
Fancy a Few More Sweet Treats?
Blood Orange Chocolate Brownie Cake >>
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For more inspiration on cooking with liqueurs, take a look at our recipes pages >>