Negroni cheesecake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 8–12
This no-bake Negroni cheesecake turns the classic cocktail into a rich orange cheesecake with a caramelised biscuit base and a Campari glaze. You’ll need a food processor and a 20cm/8in springform tin. It needs to chill overnight before the glaze is added.
Ingredients
For the base
- 250g/9oz speculoos biscuits
- 100g/3½oz unsalted butter, melted
- 1 tbsp caster sugar
- 1 orange, zest only
For the filling
- 5 gelatine leaves, quantity to be confirmed
- 500g/1lb 2oz full-fat cream cheese
- 100g/3½oz icing sugar
- 1 orange, zest only
- 1 tsp vanilla extract
- 250ml/9fl oz double cream
- 60ml/2fl oz gin
- 40ml/1fl½ oz sweet vermouth
- 40ml/1fl½ oz Campari
- ½ orange, juice only
For the glaze
- 3 gelatine leaves
- 100ml/3½fl oz Campari
- 75ml/2½fl oz gin
- 50ml/2fl oz sweet vermouth
- 75ml/2½fl oz fresh orange juice
- 50g/1¾oz caster sugar
- pinch salt
Method
To make the base, blitz the biscuits to fine crumbs in a food processor. Mix with the melted butter, caster sugar, orange zest and salt.
Press firmly into the base of a 20cm/8in springform tin and chill for 30 minutes.
To make the filling, soak the gelatine leaves in cold water for a few minutes, or until softened.
Beat the cream cheese, icing sugar, orange zest and vanilla extract until smooth.
Whip the double cream to soft peaks in a separate bowl.
Put the gin, sweet vermouth, Campari and orange juice in a small saucepan and warm gently. Don’t let it boil.
Squeeze the excess water from the gelatine and whisk it into the warm Negroni mixture until completely dissolved.
Leave to cool for a few minutes, then gradually whisk into the cream cheese mixture.
Fold in the whipped cream.
Pour the filling over the biscuit base and chill overnight.
To make the glaze, soak the gelatine leaves in cold water until softened.
Put the Campari, gin, sweet vermouth, orange juice and caster sugar in a small saucepan. Bring just to a simmer and cook for about 1 minute.
Remove from the heat. Squeeze the excess water from the gelatine and whisk it into the hot mixture until dissolved.
Leave the glaze to cool to room temperature, making sure it remains liquid.
Pour the glaze very gently over the set cheesecake, pouring it over the back of a spoon.
Chill for a few hours, or until the glaze is completely set.
Slice and serve.
