We've got our spoons at the ready!

Calling all gin and tonic lovers. If you thought things couldn’t get more exciting than the latest flavoured tonic or replacing your slice of cucumber for something a little more fruity then prepare to be amazed. The chocolate orange cheesecake has landed, and things will never be the same again.

The brainchild of foodie blogger The Gin Baker, this oh-so-delicious pairing combines two of our favourite things. Yep you’ve guessed it, gin and chocolate. And we think this moreish recipe is well worth setting aside a Saturday afternoon to whip up!

We’re not surprised that a slice is missing from the above pic, we wouldn’t be able to resist either!

If you’re ready to sample it for yourself, the good news is that we’ve included the recipe below. Enjoy!

And while you are here, you might also be interested in what the best gin for gin and tonic is…

What you need:

400g of Digestive Biscuits

180g of Butter

50g of Cocoa Powder

250g of Mascarpone

400ml of Double Cream

50ml of Orange Juice

Zest of 2 Oranges

5 sheets of Leaf Gelatine

100ml of Four Pillars Gin

100ml of Tonic Water

200ml of Orange Juice

What you need to do:

1: Preheat the oven to 180C.
2: Using a rolling pin and a plastic sandwich bag, crush the digestive biscuits into a fine crumb. Add to a bowl and combine with the sieved cocoa powder using a wooden spoon.

3. Melt the butter in a small saucepan and then add to the biscuit mix. Combine with a wooden spoon until the mixture begins to clump.
3: Lightly oil the base and sides of a 23cm spring form tin and then spoon the biscuit base into the tin. Using your fingers, press the biscuit mixture into the base and the sides of the tin until well covered. The sides don’t have to be particularly neat but ensure you have an even base about 5mm thick. Place in a preheated oven for 10 minutes, then remove and place in the fridge to cool.
4: To make your cheesecake filling, add the mascarpone to a bowl and whisk to loosen. Add you double cream, orange juice and orange zest to the mascarpone and whisk until you have stiff peaks. Spoon the mixture into your biscuit case about 3/4 of the way up and use a spatula to level out the cheesecake mixture.
5: To make the jelly add the leaf gelatine to a bowl of cold water and set aside. In the meantime, combine the Four Pillars Gin, orange juice and tonic in a bowl.

6. Add 100ml of the gin mix to a saucepan and bring to the boil until steaming. Using your fingers, strain the water from the leaf gelatine and add to the saucepan, stirring until the leaf gelatine have completely dissolved. Sieve back into the remaining gin mixture and leave to cool completely.
7. Once cooled, slowly spoon the liquid over the cheesecake and then place in the fridge for about 6 hours or overnight to set.

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