Hot Toddy Cheesecake

Name: Hot Toddy Cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 250 g ginger nut biscuits; 2 tbsp. caster sugar; 50 g butter, melted; 300 mL double cream; 500 g cream cheese; 80 g sour cream; 120 g icing sugar; 1 tbsp. vanilla extract; 200 mL whisky; 2 tbsp. honey; zest of 1 orange; 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1 1/2 tsp. caster sugar; orange peel; rosemary sprigs

By Chloe MorganPublished: 24 November 2022

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There's nothing like a steaming hot toddy when winter rolls around. The smell of warming cinnamon and whisky swirling around the kitchen reminds you it's that special time of year again. But what if we told you we'd managed to wrap all of that toasty goodness into a velvety cheesecake! Well lucky for you, we've done just that. And the best thing is, you don't even have to switch your oven on as this dream boat is no-bake!

If you're anything like us, then you love a bit of easy baking, so why not get your teeth into some of our other no-bake cheesecakes; our Porn Star Martini Cheesecake, Malteser Cheesecake and Terry’s Chocolate Orange are all a delight.

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Yields:

Prep Time:

40 mins

Total Time:

40 mins

Ingredients

For the base

250 g
ginger nut biscuits
2 Tbsp.
caster sugar
50 g
butter, melted

For the cheesecake

300 ml
double cream
500 g
cream cheese
80 g
sour cream
120 g
icing sugar
1 Tbsp.
vanilla extract
200 ml
whisky
2 Tbsp.
honey
zest of 1 orange
1/2 tsp.
ground cinnamon
1/2 tsp.
ground ginger

For the decoration

1 1/2 tsp.
caster sugar
1/2 tsp.
ground cinnamon
orange peel
rosemary sprigs

Directions

1. Step 1Add the ginger nut biscuits to a food processor and blitz until you have a fine breadcrumb like consistency. Add the caster sugar and butter and blitz until combined or the crumb is wet.
2. Step 2Pour into a 25cm springform round cake tin. Using the bottom of a glass, press tightly into one even layer and refrigerate for 20 minutes.
3. Step 3Next, in a large bowl, whip the double cream into soft peaks. Set aside. In another large bowl, add the cream cheese, sour cream and icing sugar. Fold together until combined or until no icing sugar lumps remain.
4. Step 4In a measuring jug, add the vanilla extract, whisky, honey, orange zest , cinnamon and ginger and stir until fully combined.
5. Step 5Add your whisky mixture to the cream cheese and stir until fully combined (it might take a minute to come together and look like it’s splitting, but just keep mixing).
6. Step 6Next, gently fold the whipped cream into your cream cheese mix until fully combined. Make sure not to over mix and knock the air out.
7. Step 7Pour your cheesecake mix over your ginger nut base, smooth into one layer and refrigerate for at least two hours.
8. Step 8Just before you're ready to serve, mix together ground cinnamon and caster sugar then sprinkle around the edge. If you're feeling fancy, finish with orange curls and rosemary sprigs. Serve and enjoy!