Gin Rickey Cheesecake


Posted on by Julia Bryant

This velvety lime cheesecake, topped with a tart glaze, will win over any Mother-in-Law this Mother’s Day. No-baking. Gluten-Free. You can’t get any better than this!

This recipe was inspired by the Gin Rickey. The Rickey is a classic cocktail made from Gin, lime juice, and seltzer. A sure sign of summer, this cocktail was widely popular in the early 1900’s and a ode to Joe Rickey, a popular political figure. We took this simple summer drink and made it into a dreamy dessert for any occasion. Cheers!

Here is what you’ll need:

Cheesecake:

2 – 8oz Cream Cheese packages at room temperature

3/4 cup Lime Juice

1/3 cup Anselmo Gin

1 can Sweetened Condensed Milk

3/4 cup Heavy Whipped Cream Chilled

1/2 tsp. Vanilla

1 – Lime (1 Tb. lime zest / thinly sliced limes for decor)

7 inch – Springform Pan

Parchment Paper

Crust:

1 1/4 cup Ground Gluten Free Vanilla Wafers (we used Kinnikinnick) or Graham Cracker

4 Tb. Salted Butter

1 tsp. Granulated Sugar

Lime Glaze:

1 tsp. Unflavored Gelatin

2 Tb. Warm Water

1 – 4oz Chobani Lime Yogurt

2 Tb. Powdered Sugar

1/4 cup of Lime Juice

Optional: Green food coloring

 

Crust- Take your parchment paper and cut a 7 inch diameter circle to place on the bottom of your springform pan. Line the pan. In a bowl, microwave your butter for 30 seconds or until completely melted, add your sugar and ground cookies. Mix until well incorporated then sprinkle into the bottom of your springform pan. Using your fingers press the buttery crumbs into the bottom of the pan. Place into the fridge while you work on the next step.

Cheesecake- Take your chilled heavy cream and pour into a kitchen aid. Mix on high until stiff peaks form. Remove the whipped cream and place into the fridge for later use.

In your kitchen aid, mix your room temp cream cheese on high with the spatula. Be sure to scrap the bowl a few times so all the cream cheese has been mixed and is fluffy. Add your condensed milk and continue to beat until well incorporated. Next add your lime juice, vanilla, gin, and lime zest. Mix the batter well. Pull your whipped cream from the fridge and fold it into your cream cheese mixture. Pour the completed mix into your chilled crust and place back into the fridge, covered, overnight.

Glaze- In a bowl, combine lime yogurt, powdered sugar, and lime juice. Microwave for 20 seconds to heat up your mixture. In a separate bowl, combine your gelatin with warm water. Mix until the gelatin has melted completely. Add mixture to yogurt — be sure it is still warm! If you want to have a more vibrant green color, add a few drops of green food coloring, then mix. Pour liquid on top of chilled cheesecake in springform pan and refrigerate for at least 1 hour before serving.

Once set, top with your slices of lime and voila! Slice and enjoy.

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