Glow`rious Cheesecake

If you are looking for a super cool theme party I would suggest.. a Blue light party! There are lots of cool things that you can do with a blue light and one of them is naturally making food glow!

There are some ingredients that are naturally glowing under blue light and one of them is Tonic Water. Tonic Water has quinine, which is the natural element that glows in the dark. Therefore that is when the idea of a glow in the dark Gin and Tonic Cheesecake came! Just image a table filled with Gin-tonic`s and a big cheesecake all lighten up!

For the base:

• 100 gr digestive biscuits
• 50 gr unsalted butter, melted
• 2 tsp sugar

For the Cheesecake:

• 250 millilitres double cream
• 1 sachets of powdered gelatine (13 gr x sachet)
• 300 gr of cream cheese
• 1 lemon zest
• 25 ml of gin
• 60 gr of icing sugar

For the gelatine:

• 500 ml tonic water
• 150 grams caster sugar
• 1 sachets of powdered gelatine

Grind the biscuits into a crumbs. Add the melted butter, the sugar and mix (This step can be done by either using a mixer or by hand).

Cover a cake tin with baking paper. Using a spoon press the biscuits crumbs down in the cake tin until well compacted.

Place the tin in the fridge for 1h

Pour 4 tsp of double cream into a pan and heat it up on the stove (it does NOT have to boil). In the meantime, add 1 sachet of gelatine to 4 tsp of cold water by spreading evenly the gelatine powder. Do not mix.

When the double cream is warm, add the gelatine and water (it should be now compacted) to the pan, and stir until the gelatine is completely dissolved.

Leave it on one side to cool down.

By using a wooden spoon, stir the cream cheese until soft. Add the sieved icing sugar, the lemon zest and the gin, and stir until the ingredients are all well mixed together.

Add the now cold double cream to the double cream that was left and whip it until it forms stiff peaks.

Add, one tsp at a time, the whipped cream to the cream cheese, and stir with the wooden spoon.

Once all the cheese is well mixed, add the mixture on top of the biscuit that was prepared on step 1.

Ensure that the cream is well spread out and even at the top.

Place the cheesecake in the fridge for 4h or overnight.

Gelatine preparation:

Add the Tonic Water to a pan a squeeze a lemon in it. Heat the tonic water on the stove. Do NOT let it boil.

Once warm enough add the powder gelatine, mix well, and let it rest up until completely cool down.

This step is completely up to you!

I added lemon and lime slices but you are free not to do so.

Add the cool gelatine on top of the cheesecake (1tsp at a time!). Depending on how big you like the gelatine layer the procedure is different. I would suggest to have a layer of gelatine not higher than 1 cm this is because gelatine tends to break once you open the tin. In that case, before adding the gelatine, using a brush, spread some olive oil on the tin walls. If you are a massive fun of tonic water, and you like a big layer of gelatine, use an acetate sheet to avoid the gelatine getting stacked on the tin.

Place the cheesecake in the fridge for at least 4h.

P.S. If you are not a massive fun of tonic water, you can add lime cordial to the gelatine to give it a sweeter flavour.

Turn of your blue light... and make your cake glow!!