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As part of our #CaorunnLoveProject, read more here, we thought we’d create a recipe that's perfect for enjoying among good company. Sharing is caring after all.
We partnered up once again with Lifestyle and Food Blogger, Claire Justine, writer of ‘I Wasn’t Expecting That’ to create this delightful Gin, Strawberries, Cookie & Cream Upsidedown Cheesecake recipe.
Makes 6 individual cheesecakes.
Caorunn Gin Soaked Strawberries.
How to Make.
Wash, de-stalk and hull the strawberries, chop the strawberries up into small chunks and place them in a food container with 4 tbsp of Caorunn Gin and 2 tbsp of freshly squeezed lime. Pop the container into the fridge to infuse for a few hours.
Gin, lime Cheesecake Filling.
In a bowl place the cream cheese, icing sugar, gin, lime juice and beat together until nice and smooth with an electric whisk.
In another bowl, lightly whip the double cream with an electric whisk, until thicker but not too thick.
Fold in the double cream into the cheese mixture and the bowl into the fridge to set.
Upside down Topping.
Break the Oreo biscuits into half and pop into a food processor. Leave the cookie & cream filling in the biscuits. Blitz until they have turned to crumbs. Set aside and layer the upside down cheesecakes up.
When ready to serve, share the strawberries, lime and Caorunn Gin juice between each glass, top with a few heaped tablespoons of cheesecake filling then place 2 heaped spoonfuls of the chocolate biscuit crumbs on top. Repeat until all ingredients are used.
Serve straight away or keep covered up in the fridge for a day or 2.
If you’re feeling inspired why not check out Claire’s blog for food, fashion, health, fitness and lifestyle news and as well as some amazing ideas.